I'm one of those odd people who loves brussel sprouts.  It's one of the parts of Christmas dinner that I look forward to the most... as long as they're done correctly!  Ina Garten's recipe for balsamic sprouts is one of the best and they are just beyond delicious.  I'm ashamed to say it's quite easy for me to eat the whole pan myself!

1 1/2 lb. brussels sprouts, trimmed and cut in half through the core
4 oz. pancetta
1/4 cup olive oil
1 1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 Tbs. syrupy balsamic vinegar or 1/4 cup to 1/2 cup standard, store-bought balsamic*
1. Preheat oven to 400°F.
2. Place the brussels sprouts on a baking sheet, including any of the loose leaves. Cut the pancetta into 1/2-inch dice and add to the pan. Add the olive oil, the 1 1/2 tsp. salt and the 1/2 tsp. pepper and toss with your hands. Spread out the mixture in a single layer.
3. Roast the brussels sprouts until they’re tender and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.
4. Remove pan from the oven, drizzle immediately with the balsamic vinegar and toss again. 

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