Eat.F.G.

Here is a recipe for roasting autumn vegetables with pancetta, featuring classic seasonal flavors like sweet potato, Brussels sprouts, and balsamic glaze

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Ingredients

• Vegetables: 2 lbs sweet potatoes, peeled and cut into 1-inch cubes; 1½ lbs Brussels sprouts, trimmed and halved.
• Pancetta: 4 oz diced pancetta.
• Flavoring: 4 tbsp olive oil; 1 tbsp kosher salt; 1½ tsp black pepper.
• Finishing touches: 3–6 tbsp balsamic vinegar, reduced to a syrupy consistency; optional additions: dried cranberries, chopped pecans, fresh thyme, or fresh rosemary. 

Instructions

1. Prepare the oven and pans. Preheat your oven to 400°F (200°C). For best results, use two rimmed baking sheets to avoid overcrowding and ensure the vegetables brown properly. Drizzle a little olive oil on each sheet.
2. Toss the vegetables and pancetta. In a large bowl, combine the chopped sweet potatoes and Brussels sprouts. Add the diced pancetta, olive oil, salt, and pepper, and toss until everything is evenly coated. You may need to do this in two batches.
3. Roast the vegetables. Spread the mixture evenly in a single layer across the prepared baking sheets. Roast for 35 to 40 minutes, stirring once or twice during the cooking time, until the vegetables are tender and caramelized.
4. Reduce the balsamic vinegar. While the vegetables are roasting, pour the balsamic vinegar into a small saucepan. Simmer over medium heat until it has reduced by about half and thickened into a glaze. This should take 5 to 10 minutes.
5. Finish and serve. Once the vegetables are done, remove them from the oven. Drizzle the warm, syrupy balsamic reduction over the top and toss to coat. For extra flavor and texture, sprinkle with dried cranberries or chopped pecans. Serve immediately. 

We love to eat; we live in the F and G units of our building. And that’s how Eat.F.G. got it’s name!

One in finance, one in fashion… we don’t really have the job titles that qualify us as food experts, but that doesn’t stop us from loving to cook and exploring food together.

People say that you don’t need to know how to cook to eat well, and I couldn’t agree more. We live in the magical City of New York where there are countless restaurants to choose from. The options and types of cuisines out there are just unreal. As much as we love to cook, it would be silly of us to not take advantage of the myriad delicacies the City has to offer.  Whether it’s a star-filled world famous restaurant or hole in a wall kind of joint; whether it’s Asian, European, Middle Eastern or some regional cuisine we’ve never heard of; or whether it’s a vegan, seafood or carnivore meal, we want to try them all!

When we have a chance to take a break from the eventful restaurant scene, we also enjoy rolling up our sleeves and cooking in. There is nothing better than home-cooked meals using fresh ingredients from the market. Whether its a simple meal for two or a multi-course dinner party, we want to experience it all, feasting at every meal.

I’m not saying we’re different from the other foodies in the world. But we take pride in being adventurous, open-minded, and willing to explore all cultures and cuisines, and we have certainly enjoyed our experience along the way.

This is where we’ll be documenting our eating journey… from the F&G!