Roasted Brussels Sprouts w/Balsamic Glaze & Pancetta

prepared by and photo by Emily Downs

Think you’re not a fan of brussels sprouts?  Think again.  Prepared with pancetta (or bacon) and roasted with balsamic vinegar will undoubtedly change your mind.  Still not buying it?  How about a little fresh thyme thrown in?   Now we’re talking! Need more recipes? Check these out.

 

 

Size: 8-10 servings

Ingredients:
2 tbsp olive oil
2 lbs brussels sprouts, trimmed, halved
6 oz thinly sliced pancetta (or bacon), find in refrigerated section of deli
2 garlic cloves, finely chopped
3 tbsp balsamic vinegar
1 tbsp chopped fresh thyme

Directions:

Preheat oven to 450F.  Brush heavy large rimmed baking sheet with 1 tbsp oil.  Place 1 tbsp oil in large bowl; mix in brussels sprouts, pancetta, and garlic.  Sprinkle with salt and pepper.  Spread mixture in single layer on prepared sheet.  Roast until brussels sprouts are tender and brown, stirring often, about 20 minutes.  (Can be made 3 hours ahead.  Let stand at room temperature.)

Drizzle brussels sprouts with vinegar; sprinkle with thyme.  Stir to coat.  Return to 450F oven; roast until heated through, about 5 minutes.  Transfer to bowl; serve.

Find Every Recipe You Need to Make a Perfect Thanksgiving Dinner.


Not Your Grandma’s Manhattan


Frying Your Turkey: You’ll Never Go Back to the Oven


The Creamiest, Yummiest Pearl Onions You’ll Ever Eat!


Spiced Pumpkin Pie with a Gingersnap Crust.

Thanksgiving_CheesecakePie


Roasted Brussels Sprouts w/Balsamic Glaze & Pancetta


Cranberries with Cherries & Cloves


Pumpkin Crumbly Cake.


Planning Your Winter Get-Away? Check Out Some Place New: Ponce.

puerto rico ponce


SHARE:  
Facebook Twitter Google Digg Reddit LinkedIn Pinterest StumbleUpon Email

Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ

Subscribe!

Sign up for our email newsletter
You Might Like...
December 10, 2017

Chicken and Kale Casserole

April 28, 2018

May Day in Madison

May 11, 2013

Get Some Headspace