Monday, December 1, 2014

balsamic roasted brussels sprouts with pancetta



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)
serves 10-12

you'll need:
3 lbs. brussels sprouts, trimmed and cut in half
8 oz. pancetta, diced
olive oil
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.

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6 comments:

  1. I haven't made Brussels sprouts in way too long! I love roasting them! The last time I made them, I used maple syrup and bacon (which is kind of hilarious considering you just mentioned that in your last post about cornbread). :) So delicious!

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  2. Brussels sprouts are out of season here, but they are one of my faves. (My mother would roll her eyes if she heard me saying that after all the grief I gave her over them as I was growing up!) I'll be making your version when they are back in the markets. What's not to love about balsamic and pancetta? Perfect from these little green globes.

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  3. I made pancetta with peas for a pre-Thanksgiving dinner! Have to do brussels sprouts next. This looks wonderful. Hope you had a good feast and enjoy the holiday season!

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  4. I've always wanted to try Ina's Brussels sprouts. Looks like I'll have to give it a go!!

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  5. I adore brussels sprouts! I may have even been known to eat them all by themselves for dinner. :) These look delicious!

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  6. This milk-based fondue is milder than the traditional Swiss cheese fondue, which contains wine. If your kids don't like the strong taste of Swiss, substitute Cheddar or a mixture of Cheddar and Swiss.... read more at Cheese Fondue Recipe

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