Saturday, March 30, 2013

Balsamic-Roasted Brussels Sprouts

I've blogged enough times on how I thoroughly enjoy Brussels sprouts... there in my top 5 favorite vegetables and I'm always interested in finding new ways to prepare them. I've been turning to the Barefoot Contessa, Ina Garten, lately and exploring her wonderful recipes. This week I prepared her balsamic-roasted brussels sprouts recipe from her newest cookbook, Foolproof... and this was absolutely Heavenly! I did use a good white balsamic vinegar instead of the regular dark balsamic... because it was more syrupy and a higher quality... and it turned out perfectly! This is perhaps my new favorite way to make Brussels sprouts now! Thanks, Ina!

Balsamic-Roasted Brussels Sprouts


1 1/2 pound Brussels sprouts, trimmed  and cut in half through the core
4 ounces pancetta, sliced 1/4 inch thick
1/4 cup good olive oil
kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar


Preheat the oven to 400 degrees F.

Place the Brussels sprouts on the sheet pan, including some of the loose leaves, which get crispy when they're roasted. Cut the pancetta into 1/2 inch pieces and add to the pan. Add the olive oil, 1 teaspoons salt, and 1/2 teaspoon pepper and toss with your hands. Spread out the mixture in a single layer

Roast the Brussels spouts for 20 to 30 minutes, until they're tender and nicley browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar and toss again. Taste for seasoning and serve hot.

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