I’ve noticed recently that my tastes have really changed over the past few years. For example, I used to despise vegetables and most fruits. I also wouldn’t eat things like olives (what? so good) or seafood (of ANY kind). Heck, I didn’t try scrambled eggs until I was 17 (although I’ll blame my dad for that one – he did most of the cooking in our house, and if he didn’t eat something, neither did we). I will definitely credit Daren with getting me to try some things that I now love (again, like olives). Other things, such as broccoli, I had eaten before but never liked. Now roasted broccoli is our go-to side dish! Once I realized that I now enjoy the taste of most vegetables, I decided it was time to expand our horizons. Most vegetables are delicious when roasted at a high heat, and Brussels sprouts are no exception. The first time we had these I made them the same way I usually make broccoli – with a little lemon and garlic. Those were good, but the syrupy balsamic vinegar added to these takes them over the top. The original recipe also calls for pancetta, which I didn’t use this time, but I can only imagine it would make them even better! The recipe below reflects that addition. The other good news is that this cooks at the same temperature and about the same amount of time as the lemon chicken I posted recently – perfect for a complete meal!
- Brussels sprouts (amount desired for your meal), trimmed and cut in half through the core
- Extra virgin olive oil
- Salt & pepper
- 2-4 ounces pancetta, diced
- 1/4 cup balsamic vinegar
Preheat the oven to 400°F. Cover a baking sheet in aluminum foil (for easy clean-up).
Place the Brussels sprouts and diced pancetta onto the prepared baking sheet. Feel free to include any loose Brussels sprout leaves, as they will crisp up in the oven. Drizzle olive oil over the Brussels sprouts and pancetta, tossing to coat. Sprinkle with salt and pepper to taste. Spread the mixture out over the baking sheet in a single layer.
Roast for 20-30 minutes, tossing once about halfway through. After putting the Brussels sprouts in the oven, pour the balsamic vinegar in a small saucepan and place over medium heat. Simmer until the vinegar is syrupy and reduced by half. Set aside.
The Brussels sprouts are done when they are tender and nicely browned, and the pancetta is cooked through. Remove from the oven and toss with the reduced balsamic vinegar (you may not need all of it depending on how much Brussels sprouts you made).
Source: Barefoot Contessa Foolproof