Wednesday, September 23, 2015

Roasted Brussels Sprouts with Pancetta, Pine Nuts and Balsamic

My sis makes this fab roasted brussels sprouts dish for Thanksgiving, and I'm just trying to emulate it. Hope I've done it justice, EE!

1 1/2 lbs. brussels sprouts, halved
4 oz. chopped pancetta or bacon
1 large shallot, thinly sliced into rings
1/4 cup olive oil
1/4 tsp. kosher salt
1/2 tsp. black pepper
2 tbsp. balsamic vinegar
1/4 cup toasted pine nuts

1. Preheat oven to 400F.

2. Toast the pine nuts in a dry pan over medium heat for about 2-3 minutes. Remove from heat and set aside.

3. Bring a medium pot of water to a boil. Blanch the brussels sprouts for a few seconds then remove immediately to a colander to drain.

4. Place the brussels sprouts on a baking sheet. Toss with the pancetta, shallots, olive oil, salt and pepper. Spread the sprouts into a single layer on the pan and roast for 30 minutes or until the pancetta is cooked through, tossing once halfway through cooking. 

5. Remove the pan from the oven and toss the sprouts with the pine nuts and balsamic vinegar.

6. Pour the sprouts into a serving platter and drizzle with extra balsamic just before serving. 

I bought these pre-sliced brussels sprouts from Albertsons - very convenient, but you can always buy them whole and halve them yourself.

Diced bacon, in case you can't find pancetta.

Toss everything (except the toasted pine nuts and balsamic) together on a baking sheet.

Olive oil, blood orange balsamic vinegar from (soooooo delish, but use regular balsamic if you don't have this).

Turn the sprouts over half way through cooking. 

Pour the sprouts onto a serving platter and toss with the toasted pine nuts and balsamic vinegar. 

Drizzle with extra balsamic before serving.

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