Balsamic-Roasted Brussels Sprouts
Stress-free entertaining is made possible thanks to dishes that can be made ahead, just like this one. Prep the Brussels sprouts and pancetta, then roast about a half-hour before you'd like to serve. Once they're tender and browned, drizzle with balsamic vinegar and get ready to impress. Dovetailing Tip: Trim an additional 12 ounces of brussels sprouts to use on day 3 in Turkey Sandwiches with Brussles Sprout Slaw.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 124
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 124
1 1/2 pounds brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced
1/4 cup good olive oil
kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar
Directions:
Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely 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 seasonings, and serve hot.
Source: foodnetwork.com
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
