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roasted root vegetables with pancetta recipe | epicurious.com

Name: ROASTED ROOT VEGETABLES WITH PANCETTA recipe | Epicurious.com
Prep time: 60
Total time: 150
Yield: 12
Ingredients: 2 lbs Brussels sprouts, trimmed and halved (quartered if large); 2 lbs beets, trimmed, peeled, boiled, halved (quartered if large); 2 lbs carrots, trimmed, halved, and cut in half; 8 ozs. pancetta, minced; 4 tbsp. olive oil; salt and pepper to taste

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Prep Time: 60

Cook Time: 90

Total: 150

Servings: 12

Cost: $1.85 /serving

Author : Epicurious

Ingredients

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2 lbs Brussels sprouts, trimmed and halved (quartered if large)2 lbs beets, trimmed, peeled, boiled, halved (quartered if large)2 lbs carrots, trimmed, halved, and cut in half8 ozs. pancetta, minced4 tbsp. olive oilsalt and pepper to taste

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Instructions

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Preparation Preheat oven to 450 degrees. Prepare all vegetables as described above. Keep beets separately from the other vegetables. Toss with olive oil and pancetta, salt and pepper to taste. Place on a single layer on a cookie sheet. Roast in upper third of oven, stirring once halfway through roasting, until sprouts and carrots are brown on edges and tender, about 25 minutes total. Serve warm (mixing in beets in the serving dish).