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Monday comfort: Roasted balsamic brussel sprouts

Despite occasionally forcing us to eat mushy disgusting parsnips, my mom never really made a big stink about brussel sprouts. Often maligned as the guest-at-the-holiday-dinner-table-that-nobody-liked, I didn’t get a chance to develop a deep distaste for them as a child.

So when I came across this recipe for roasted brussel sprouts with pancetta, olive oil, and balsamic vinegar, I figured I might as well try it. Seemed like it could be almost a meal in itself if I paired it with warm, freshly baked bread. Verdict: totally delicious, and even the h-bomb said that it was his favourite part of the meal. 

(Photo from The Simply Luxurious Life.)

Roasted Balsamic Brussel Sprouts (reproduced from here)

Note: The recipe called for drizzling the brussel sprouts with a syrupy balsamic vinegar post-roasting, but I neglected to notice that and added the balsamic before roasting. Still turned out amazing, but if you want to stay true to the original recipe, drizzle after the brussel sprouts are cooked

1.5 lbs brussel sprouts, trimmed and cut in half through the core
4 oz pancetta, sliced 1/4” thick and diced
1/4 cup olive oil
1.5 tsp kosher salt
freshly ground black pepper
1 tbsp syrupy balsamic vinegar

1. Toss the brussel sprouts, pancetta, olive oil, salt, pepper, and balsamic vinegar in a large bowl until evenly coated. Spread onto a roasting pan or cookie sheet.

2. Roast in a 400F oven for 20-30 minutes, until the brussel sprouts are tender and nicely browned and pancetta is cooked. Toss once during roasting. Taste for seasoning and serve warm.

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