Hey hey! How was your Thanksgiving?! We had a great one with family and friends, full of tons of food of Austin sunshine. :)
It seems that right after Thanksgiving, it's time to start thinking about what to cook for the next holiday meal. I think you should add these brussels sprouts to any/every menu! They are perfectly simple, but oh so delicious. Salty from the pancetta and sweet from the syrupy balsamic... heavenly!
Balsamic Roasted Brussels Sprouts with Pancetta (barely adapted from Ina Garten)
3 lbs. brussels sprouts, trimmed and cut in half
8 oz. pancetta, diced
Kosher salt and freshly ground black pepper
2 tablespoons balsamic vinegar (because of the simplicity of this recipe, this is the time to break out the nicest balsamic you have!)
Preheat the oven to 350 degrees. Place the brussels sprouts on a sheet pan in a single layer (you might need two sheet pans depending on the size). Add the pancetta, then drizzle with olive oil, salt, and teaspoon pepper. Toss with your hands, and spread out in a single layer. Roast the brussels sprouts for 30 minutes, tossing every 10 minutes or so. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve warm.