If you are like me then you love your vegetables. One of the best things about vegetables is that they can be eaten raw, sautéed, grilled, roasted, or steamed. The possibilities are endless! I looked in my fridge the other day and realized an over abundance of large brussels sprouts and I was not quite sure how I was going to use all of them up. After a few days of brainstorming and searching other foodie blogs I stumbled across multiple recipes for balsamic roasted brussels sprouts.
The brussels sprouts I had were massive so I cut mine into quarters. When making vegetable side dishes I almost always quarter my vegetables or potatoes so that each bite is more flavorful!
I wanted to add a little substance and a more savory flavor to these brussels sprouts so I decided to add some freshly diced pancetta to the mix. I felt the natural flavors- the fat and salt- from the pancetta would melt a bit in the oven, adding a more desirable flavor to the brussels sprouts.
After adding some olive oil, salt, pepper, and pancetta, I tossed the mixture until everything was coated evenly. Then I spread the mixture on a baking sheet in an even layer, including the spare leaves (these got nice and crispy!). Every recipe I read strongly advised to use good quality olive oil, which was clear after I tried them- you can really taste it once the brussels sprouts soaked up all the flavors. I used a mixture of half regular olive oil and half garlic flavored olive oil to add more flavor!
I placed these in the oven and about midway through the cooking process I removed the brussels sprouts for a quick toss. I put them back in the oven and cooked them until they were golden brown on the surface. I immediately put them in a mixing bowl and added the balsamic vinegar and tossed them well.
This recipe is super easy to follow and requires only a few ingredients that you probably have laying around in the kitchen cabinet. It is delicious and is the perfect side that can be paired with any main dish or enjoyed as a late afternoon snack. This is my version of balsamic roasted brussels sprouts with pancetta that serves 1.
-2 cups large brussels sprouts (quartered)
-1/4 cup pancetta (freshly diced)
-2 tsp olive oil
-salt & pepper
-2 tsp balsamic vinegar
Preheat oven to 400 degrees and cut and measure out brussels sprouts. I used about 6 large brussels sprouts so my measuring cups were very full, even slightly overflowing. Add olive oil and coat them evenly, then lightly sprinkle salt and pepper. Lastly, add the pancetta and mix everything together then pour the mixture onto a baking sheet evenly. Place them in the oven for 10 minutes, then remove to toss and return to oven for 10 more minutes or until golden brown. Once they are finished, pour brussels sprouts into a mixing bowl and add 2 tsp balsamic vinegar and toss. Serve hot and enjoy!