- 1 pound Brussels sprouts
- 1 Pink Lady apple - peeled, cored and diced
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 3 ounces diced pancetta
- 1/4 cup thinly sliced red onion
- 1 clove garlic, chopped
- 1/2 head radicchio, outer leaves and core removed, quartered
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Reynolds Wrap® Aluminum Foil
- Preheat oven to 475 degrees F. Slice ends off of Brussels sprouts and remove outermost leaves. Slice thin with a knife or use a food processor fitted with a slicing blade. Toss sprouts and diced apples with olive oil and salt. Line a sheet pan with Reynolds Wrap® Aluminum Foil and roast sprouts and apples for 20 minutes, stirring after 10 minutes.
- In a skillet over medium heat, cook pancetta until crisp, about 5 minutes. Remove pancetta and leave 3 tablespoons of the grease. Add the onion and garlic and cook about 2 minutes. Add the radicchio, separating the quarters and stir until the leaves wilt. Add Brussels sprouts and pancetta, and toss to combine. Add vinegar and honey.
04/13/2018
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