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Roasted Brussel Sprouts Recipe

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This recipe for Roasted Brussel Sprouts, by , 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!

Contributor:  
Contributor:  
Peter Rix

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 400

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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