"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Roasted Brussels Sproats with Pancetta and Balsamic Vinegar Recipe

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This recipe for Roasted Brussels Sproats with Pancetta and Balsamic Vinegar, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebeca Ortiz
Added: Monday, October 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. brussels sprouts, trimmed and halved
1/4 lb. pancetta, diced
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp chicken broth
1/2 cup panko (Japanese bread crumbs)
1/2 cup shredded Parmesan cheese
Salt and pepper to taste

Directions:
Directions:
1. Heat oven to 435F. In large bowl toss brussels sprouts with pancetta, garlic and olive oil.

2. Spread vegetables in singe layer in 15" x 10" x 2" baking dish. Roast for 25 minutes or until brussels sprouts are fork-tender.

3. Stir in balsamic vinegar and chicken broth. Sprinkle with panko. Return to oven for 5 minutes.

4. Remove from oven and stir in cheese. Season with salt and pepper to taste.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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