{"id":1051,"date":"2010-12-24T10:14:24","date_gmt":"2010-12-24T18:14:24","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=1051"},"modified":"2011-01-27T14:19:10","modified_gmt":"2011-01-27T22:19:10","slug":"roasted-brussels-sprouts-and-chestnuts-french-cooking-recipes-simple-pleasures","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/roasted-brussels-sprouts-and-chestnuts-french-cooking-recipes-simple-pleasures","title":{"rendered":"roasted brussels sprouts and chestnuts"},"content":{"rendered":"<div>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1071\" title=\"brussel2\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2010\/12\/brussel2-350x183.jpg\" alt=\"\" width=\"350\" height=\"183\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2010\/12\/brussel2-350x183.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2010\/12\/brussel2-580x304.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2010\/12\/brussel2.jpg 607w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/p>\n<p style=\"text-align: center;\"><strong><span style=\"color: #ff0000;\">roasted brussels sprouts and chestnuts<\/span><\/strong><\/p>\n<p><span style=\"color: #ff0000;\">serves:<\/span> 6-8<\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">what you need:<\/span><\/span><\/p>\n<p><span style=\"color: #999999;\">1\/2 cup lardon or pancetta, cubed<br \/>\n1 pound brussels sprouts, halved<br \/>\n12 chestnuts, steamed and halved (shells and skins removed)<br \/>\nolive oil (as needed)<br \/>\nkosher salt (as needed)<br \/>\nfreshly ground black pepper (as needed)<\/span><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">how to:<\/span><\/span><\/p>\n<\/div>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Prepare Chestnuts<\/span>.\u00a0 Cut in half.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Partially Cook Lardon or Pancetta<\/span>.\u00a0 In a cast iron skillet (or in the microwave on paper towels), cook the pancetta or lardon until\u00a0 the meat has pinked up.\u00a0 Do not cook all the way and do not cook until crispy.\u00a0 Drain on paper towels.\u00a0 This step is merely to eliminate the majority of the animal fat.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Prepare Brussels Sprouts<\/span>.\u00a0 Wash and dry brussels sprouts.\u00a0 Cut in half lengthwise.\u00a0 Add to bowl with chestnuts.\u00a0 Add drained pancetta or lardon.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Coat With Oil<\/span>.\u00a0 Coat the brussels sprouts and chestnuts lightly with oil and sprinkle with kosher salt and pepper.\u00a0 Toss to coat.\u00a0 Place in a baking dish.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Roast.<\/span> Roast in an oven preheated to <span style=\"color: #ff0000;\">350 degrees Fahrenheit<\/span>.\u00a0 Use a wooden spoon to toss the brussels sprouts, chestnuts, and meat to ensure even cooking. \u00a0 Cook until the brussels sprouts are slightly browned and some of the edges are crisp.<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>roasted brussels sprouts and chestnuts serves: 6-8 what you need: 1\/2 cup lardon or pancetta, cubed 1 pound brussels sprouts, halved 12 chestnuts, steamed and halved (shells and skins removed) olive oil (as needed) kosher salt (as needed) freshly ground black pepper (as needed) how to: Prepare Chestnuts.\u00a0 Cut in half. Partially Cook Lardon or [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[341,18],"tags":[214,213,216,227,215,1441],"class_list":["post-1051","post","type-post","status-publish","format-standard","hentry","category-main-courses","category-recipes","tag-brussels-sprouts","tag-chestnuts","tag-chrsitmas-sidedish","tag-french-cooking-recipes","tag-roasted-winter-vegetables","tag-simple-pleasures"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/1051","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=1051"}],"version-history":[{"count":12,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/1051\/revisions"}],"predecessor-version":[{"id":1433,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/1051\/revisions\/1433"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=1051"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=1051"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=1051"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}