Balsamic-Roasted Brussels Sprouts
Try Ina Garten’s classic Balsamic-Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven. This is a very simple recipe for your family’s dinner table.
The Brussels sprout is a member of the Gemmifera Group of cabbages, grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have originated and gained its name there. Source: Wikipedia
Try these wonderful Brussels with Grilled Chicken & Apple Cider Vinegar Marinade, Herb-Crusted Beef Roast with Horseradish-Chive Sauce or Herbed Chicken.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
Ingredients
- 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
Instructions
- 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.
Nutrition
- Serving Size: 6
Find it online: https://goingmywayz.com/balsamic-roasted-brussels-sprouts/