Category: Side Dish

Total Time: 40 min
Prep: 10 min
Cook: 30 min
Yield: 4 servings

Ingredients

• 3 tablespoons olive oil
• 1/2 pound sliced pancetta, diced
• 4 shallots, thinly sliced
• 1 pound Brussels sprouts, trimmed and halved
• 8 baby Yukon gold potatoes, quartered
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 1 lemon, juiced

Directions

1. Preheat oven to 425 degrees F.
2. Heat oil over medium heat in a roasting pan or large skillet. Add the pancetta and cook until golden brown and crisp.
3. Remove the pancetta to a plate lined with paper towels.
4. Add the shallots to the pan and cook until soft.
5. Add the Brussels sprouts and potatoes and toss to combine.
6. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown.
7. Remove the vegetables from the oven and stir in the butter and lemon juice.
8. Transfer to a platter and top with the reserved pancetta.

Smoked Chile Scalloped Sweet Potatoes
from foodnetwork.com – recipe courtesy of Bobby Flay: Boy Meets Grill

Prep:  10 minutes
Cook:  1 hour 15 minutes
Yield: 4-6 servings

Ingredients:

2 cups heavy cream
1 heaping tablespoon chipotle pepper puree
3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
Salt and freshly ground black pepper

Directions:
Preheat oven to 375 degrees F.

Whisk together cream and chipotle puree until smooth.

In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.

Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.