Balsamic Brussels Sprouts
Ingredients:
- 1½ pounds Brussels sprouts, trimmed and halved through the core
- 4 ounces pancetta, sliced into ¼-inch thick pieces
- 1/4 cup good quality olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon syrupy balsamic vinegar
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Brussels Sprouts: Place the trimmed Brussels sprouts on a large sheet pan, ensuring to include any loose leaves as they crisp up beautifully when roasted.
- Add Pancetta: Dice the pancetta into ½-inch pieces and scatter them over the Brussels sprouts on the pan.
- Season: Drizzle the olive oil over the Brussels sprouts and pancetta. Season with 1½ teaspoons of salt and ½ teaspoon of black pepper, then toss everything together gently using your hands, making sure everything is evenly coated. Spread the mixture out in a single layer on the sheet pan.
- Roast: Roast in the preheated oven for 20 to 30 minutes, or until the Brussels sprouts are tender and nicely browned, and the pancetta is cooked through. Toss the mixture once halfway through cooking to ensure even roasting.
- Finish: Once done, remove the pan from the oven. Immediately drizzle the roasted Brussels sprouts and pancetta with the syrupy balsamic vinegar. Toss everything together once more to distribute the vinegar evenly.
- Serve: Taste and adjust seasoning with more salt and pepper if needed. Serve hot and enjoy as a delicious side dish.
Tips:
- Crispy Texture: Including loose Brussels sprout leaves ensures some will become crispy during roasting, adding texture to the dish.
- Flavor Variation: For added depth, consider sprinkling grated Parmesan cheese over the roasted Brussels sprouts just before serving.
- Make Ahead: You can prepare the Brussels sprouts and pancetta on the sheet pan ahead of time, then roast just before serving for a quick and flavorful side dish.
By following these steps, you’ll create a savory and satisfying roasted Brussels sprouts dish that’s perfect for any meal.
