Pairing: Add to your favorite cocktail (mojito, margarita) instead of simple syrup for a citrus twist
Roasted Brussels Sprouts with Pancetta and Tangerine Spread
2 Tbsp extra virgin olive oil
6 oz. pancetta, cut into ¼ inch dice
2 lb brussels sprouts, trimmed and halved
2 large shallots, sliced thin
2 Tbsp lemon juice
¼ cup Dalmatia Tangerine Spread
Preheat oven to 400 degrees.
Heat olive oil in a large skillet and add pancetta. Cook until crisp golden brown. Remove from pan with a slotted spoon and place on a paper towel lined plate. Turn heat down to low and add shallots, cooking for 1 or 2 minutes, until softened. Add brussels sprouts to pan and toss to coat. Season with salt and pepper then transfer to a foil-lined baking tray. Bake 15-20 minutes, or until soft, but still have a bite. Stir in lemon juice and Dalmatia Tangerine Spread, add the pancetta and serve.