Roasted Balsamic Brussels Sprouts
Ingredients
The Brussels Sprouts
-
1½
pounds
Brussels sprouts
-
4
ounces
pancetta
-
¼
cup
olive oil
-
1½
teaspoons
kosher salt
-
½
teaspoon
freshly ground pepper
The Balsamic
-
1
tablespoon
syrupy balsamic vinegar
-
½
cup
standard balsamic vinegar
Instructions
- Preheat the oven to 400°F (425°F if your oven runs cool).
- Trim and halve the Brussels sprouts and place them on a baking sheet.
- If using, cut the pancetta into ½-inch dice and add to the pan.
- Add olive oil, salt, and pepper to the pan and toss to coat the sprouts.
- Spread the mixture in a single layer on the baking sheet.
- Roast for 20 to 30 minutes, tossing once at the 20-minute mark.
- While roasting, reduce the balsamic vinegar in a small saucepan until thick and syrupy.
- Remove the sprouts from the oven, drizzle with the reduced balsamic, and toss to coat.
- Taste and adjust seasoning with salt and pepper before serving.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
500mg
Cholesterol
20mg
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