December 28, 2021 Recipes

Recipe from Ina Garten, All Rights Reserved, Copyright 2012


Ingredients:
  • 1 1/2 punds Brussels sprouts, trimmed, and cut in half through the core
  • 4 ounces pancetta, 1/4 inch-diced
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar
Instructions
  1. Preheat the oven to 400 degrees.
  2. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted.
  3. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands and spread out in a single layer.
  4. Roast the Brussels sprouts for 20 to 30 minutes, or until they're tender and nicely browned and the pancetta is cooked.
  5. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Serve hot.