Brussel Sprouts with Pancetta Vinaigrette
1.5 lbs brussels sprouts
2 tbsp olive oil
1 tsp thyme leaves
2 tsp olive oil
60g (about 2-3 slices) pancetta
1/2 small shallot, finely chopped
1 clove garlic, finely chopped
2 tbsp red wine vinegar
3 tsp Smak Dab Mustard - Honey Horseradish, Canadian Maple, White Wine Herb, Curry Dijon or Hot Honey Jalapeño
Preheat oven to 425°F. Place sprouts, outer leaves removed if needed, trimmed and cut into halves (larger ones can be cut into quarters) on a rimmed baking sheet. Toss with 2 tbsp oil, thyme leaves, and season with salt and pepper. Roast for 20-25 minutes, tossing occasionally, until the sprouts are tender, but not mushy.
Meanwhile, in a frying pan, add the 2 tsp olive oil and heat over medium heat. Add the pancetta, cut into 1/2-3/4 cm cubes, and cook slowly, tossing often until the fat is rendered and the pancetta is slightly crispy, around 7-9 minutes.
Take the pan off the heat and add the shallot, garlic, and a pinch of salt and pepper. Stir for a couple minutes in the residual heat until the shallots are soft and the garlic is fragrant. Add the mustard. Finally, add the vinegar to the pan and whisk until incorporated, then slowly drizzle in 2 tbsp olive oil. Taste for acidity, and add more olive oil if needed. Season with salt and pepper.
Add sprouts to a bowl, and toss with vinaigrette. Taste and season with salt