Balsamic-Roasted Brussels Sprouts | Recipes

Name: Balsamic-Roasted Brussels Sprouts | Recipes
Ingredients: 1½ pounds Brussels sprouts, trimmed and cut in half through the core4 ounces pancetta, sliced ¼ inch thick1/4 cup good olive oilKosher salt and freshly ground black pepper1 tablespoon syrupy balsamic vinegar

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Servings: 6

Balsamic-Roasted Brussels Sprouts | Recipes

Ingredients

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1½ pounds Brussels sprouts, trimmed and cut in half through the core4 ounces pancetta, sliced ¼ inch thick1/4 cup good olive oilKosher salt and freshly ground black pepper1 tablespoon syrupy balsamic vinegar

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Instructions

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Step 1

Preheat the oven to 400 degrees.

Step 3

Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Cut the pancetta into ½-inch dice and add to the pan. Add the olive oil, 1½ teaspoons salt, and ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer.

Step 43

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.