Brussels Sprouts are most my favorite vegetable on the planet. I could seriously eat them every single day and never tire of them. I realize that’s probably not the case for everyone, but I wholeheartedly believe this recipe can make fans of so many people who think they hate these amazing vegetables. I encourage you to to try them even if the child in you tells you that you shouldn’t. You might just be surprised.
Roasted Brussels Sprouts with Balsamic
- 1 1/2 lbs Brussels Sprouts, trimmed and cut in half or thirds depending on size
- 3 ounces Pancetta, medium diced
- 2 tbsp Olive Oil
- 1 tsp Sesame Oil
- 1/2 tbsp Kosher Salt
- t tsp Freshly Ground Pepper
- Balsamic Glaze
- Step 1 Preheat the oven to 425 degrees. Place the Brussels sprouts on a casserole dish long enough to be in one layer. Make sure to include the leaves that fall off the sprouts during chopping. They are delicious as they crisp up during baking.
- Step 2 Add the pancetta, olive oil, sesame oil, salt and pepper.Toss and spread out in the casserole dish.
- Step 3 Roast the Brussels sprouts for 20 to 30 minutes until the desired tenderness and the pancetta is cooked.
- Step 4 Remove from the oven and drizzle with the balsamic glaze.
- Step 5 Toss together and serve hot.