Serves 4 to 7 people
2 pounds Brussels sprouts, trimmed and cleaned
4 ounces pancetta, ¼ inch dice
¼ cup black mustard seeds, toasted
Zest of 1 lemon
3 tablespoons mustard oil
Flaky salt as needed
Pre-heat the broiler.
Slice each Brussels sprout in half and transfer to a large heat-safe bowl.
In a large sauté pan, cook the pancetta over medium heat. Stir occasionally until some of its fat has rendered, and it has begun to caramelize, about 5 minutes.
Add the Brussels sprouts and mustard seeds to the pan and stir to combine. Transfer the contents of the pan to a baking sheet and broil, stirring occasionally, until the vegetables are browned and tender, about 15 minutes. (Timing will vary by boiler)
When fully cooked, transfer the Brussels to a bowl and season mustard oil and lemon zest. Stir well to incorporated and taste for seasoning. Finish with a flaky sea salt.
These can be served right away or left to marinate until ready to use.
Recipe courtesy of Tony Scotto