Monday, January 18, 2016

Roasted Balsamic Brussel Sprouts

Brussel sprouts are so underrated.  When they're roasted, and not old-fashioned boiled, they're absolutely amazing.  I've yet to find someone who's not a lover of brussel sprouts, deep down inside...when they're prepared right.

This recipe is inspired by an amazing French bistro we love, and is a dressed-up version of my go-to weeknight brussel sprouts recipe perfect for special occasions and dinner guests.

Balsamic-Glazed Roasted Brussel Sprouts


- 1 pound Brussel Sprouts
- 1 package pancetta cubes (around 8 oz)
- 1/4 cup balsamic vinegar
- 1/4 cup Parmesan cheese
- sprinkle of olive oil, salt & pepper


Preheat the oven to 350.

Rinse the brussel sprouts, and trim the ends off.  Slice the large sprouts in half, so that they're equal in size.  Toss them with a generous pour of olive oil, and sprinkle with salt and pepper.   Spread them evenly onto a large baking sheet lined with parchment paper.  Its important to leave a little space between the sprouts - if they're crammed onto the baking sheet they'll start to steam and don't have the same roasted flavor.

Put the brussel sprouts in the oven and bake for 45 minutes, stirring every 15 minutes or so so that they brown evenly.

In a second small saucepan, heat the vinegar over low heat to evaporate away some of the liquid - making a syrupy vinegar reduction.  Let it cook very gently until the brussel sprouts are ready.

Meanwhile, in a small frying pan over medium heat, cook the pancetta cubes until its just shy of browned.  If you can't find pancetta cubes, bacon strips cut top-to-bottom into little 1 inch by 1/4 inch strips work well too.  When there is about 15 minutes left for the brussel sprouts to cook, stir the pancetta (and the rendered grease if you're feeling indulgant) into the brussel sprouts and let the pancetta and brussel sprouts all finish the cooking together.

When the brussel sprouts and pancetta are beautifully roasted, pull them out of the oven and drizzle the basalmic reduction over top and mix gently.  Let them cool for a few minutes, then sprinkle with parmesean and toss everything together.

To serve, its fun to sprinkle them over a large wooden cutting board and serve in the middle of the table for everyone to dig into.  Or, a more traditional service is fine too!



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