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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Roasted Brussel Sprouts Recipe

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This recipe for Roasted Brussel Sprouts is from The North Meets the South, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/12 pound Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch dice
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tbsp. Balsamic vinegar glaze
Directions:
Directions:
Preheat the oven to 400º

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, 1/12 tsp. salt and 1/2 tsp. pepper and toss with your hands. 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 in crisp. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar and toss again. Taste for seasoning and serve hot
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
ready in 40 minutes
Personal Notes:
Personal Notes:
New idea for an old vegetable !! and it is delicious

 

 

 

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