Roasted Brussels Sprouts with Pancetta and Balsamic Glaze
As a child, you could not have paid me to eat Brussels sprouts. I thought they were so gross! Matter of fact for the longest time I refused to eat anything green. As I got older and realized how important it was to eat greens, I started to experiment with them and was able to find ways to really enjoy them.
Pancetta is my go to meat to add flavor and saltiness to a dish. I love the way it adds a pop to an otherwise simply dish. Unlike regular bacon it tends to be a lot less oily and so is a good addition that adds flavor but doesn’t make the dish heavy. The garlic infused olive oil is a good combination with the two, especially after it has been roasted allowing the vegetables to get a good color and crispness.
This recipe is just packed with flavor! Once we have roasted the vegetables and pancetta, we finish it off with a bit of balsamic glaze. Believe me, if you have never much cared for brussel sprouts in the traditional sense , this recipe will change you mind for good! It is a perfect side dish to add to your holiday dinner menu.
- ½ lb of Brussels sprouts cut in half
- 3 tbsps of garlic infused olive oil
- 1 package of pancetta
- salt and pepper to taste
- sprinkle of fresh thyme leaves
- Balsamic glaze for drizzling
- Combine the Brussels sprouts, olive oil, pancetta, salt and pepper, thyme in a bowl and toss.
- Spread onto a sheet pan in a single layer
- Roast on 400 degrees for 20-25 minutes or until the sprouts and pancetta have browned.
- Remove from the oven and drizzle with balsamic glaze
- serve hot
Â
