So, I’ve been on a bit of a Brussels sprouts kick, as I’ve discovered they a) taste amazing, especially roasted, and b) I should probably be eating a bit more greens than I do currently, because health is a thing!
This is a perfect intersection of low energy prep and amazing taste. Considering doing a double batch in the near future.
Lasts appx 3 lunches as a side
- 1.5 lbs Brussels sprouts halved (used closer to 1 lb)
- 4 oz pancetta diced (or just pick up pre diced from TJ’s like I did)
- .25 c olive oil
- Dash sea salt
- Pinch fresh ground pepper
- 1 T syrupy balsamic vinegar (or .25 to .5 c reduced to syrupyness over heat)
Preheat your oven to 400, and while it preheats, toss together your halved sprouts, pancetta, olive oil, sea salt, and fresh ground pepper, and spread in a single layer on a baking sheet. Once preheated, roast until the sprouts are browned nicely and the pancetta is cooked (and it looks like the second pic in general, roughly 20 to 30 mins, watch your oven to see what it does).
If you have your balsamic vinegar at a syrupy consistency already, go you, all you have to do is toss it with the roasted sprouts and you’re good to go! If you don’t, place .25 to .5 c in a small pot and simmer over medium high heat until reduced by half and syrupy. (Be careful – balsamic burns easily once it starts thickening.)
And then, enjoy the amazingness.