Balsamic-Roasted Brussels Sprouts
Recipe from Food Network
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved through the core
- 4 ounces pancetta, cut into 1/4-inch dice
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon syrupy balsamic vinegar
Method
- Heat the oven to 400°F.
- Put the Brussels sprouts and any loose leaves on a sheet pan. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.
- Toss thoroughly and spread everything into one layer.
- Roast for 20–30 minutes, tossing once, until the sprouts are tender and browned and the pancetta is cooked.
- Drizzle with balsamic vinegar while hot, toss again, adjust the seasoning, and serve.