These are the BEST brussel sprouts EVER. Even confirmed sprout-phobes will LOVE these! My kids are always excited when they know we’ve having these for dinner: “Yay! Brussel Sprouts!”. Honest. We love these for any extended-family gathering during “sprout season”: Thanksgiving, Christmas, New Year’s, etc. Mmmmmmm……..
Roasted Brussel Sprouts
2 pounds fresh Brussel sprouts, washed and cut in half (remove any outer leaves that have evidence of bug bites or discoloration and cut rough bottom of stem off)
about 1/4 cup olive oil (or maybe less – you need JUST enough to lightly coat the sprouts so they don’t stick to the pan)
1 cup chopped pancetta (Italian bacon)
3 minced (or pressed) garlic cloves
about 1/4 cup balsamic vinegar (I like WHITE balsamic for this, since it doesn’t change the color of the sprouts as much as red balsamic, but either is great)
1 Tbsp. fresh thyme leaves (removed from woody stems)
salt and fresh ground pepper
Preheat oven to 450 degrees. Place brussel sprouts, garlic and pancetta in a very large baking pan (the biggest you have – I use a “half-sheet” cake pan). Drizzle olive oil over and then gently fold so that oil is evenly coating all sprouts. Sprinkle with salt and pepper (about 1/4 tsp salt and a little less pepper). Bake about 20 – 25 minutes, stirring about every 5 minutes, until sprouts are tender and bacon is crisped (sprouts will be lightly browned). Add thyme and vinegar. Stir and return to oven for 5 more minutes. Remove from oven. Stir one more time and serve.
New Year’s Day Menu
Click on names below for links to recipes. “Texas Caviar” (Black-Eyed Pea dip), served with Fritos “Scoops” (recipe below) Hickory Ham with Jezebel Sauce and Sweet Potato Biscuits Roasted Brussel Sprouts with Pancetta Potato Gratin with Creme Fraiche …
Well I tried this recipe tonight! My sprouts got a little too roasty (I forgot to keep a close eye on them) but they were really good! I used white balsamic and prefer that to the red (thought your suggestion Lara was a great idea). I also used dried lemon thyme from my garden.. oh how I miss summer. Next time I make it, I think I’ll add some roasted pecans during the last 5 minutes. YUM! My boy who doesn’t like b. sprouts tried them and said they were good and that they had a different flavor.
Glad you liked ’em – these really are SO good. One of our all time favorites. I always make a double or triple batch when I make these, because we can eat a pound or two just amongst my family of 4! Kind of embarassing to admit, but true. If we have any left over, they make the best midnight snack EVER – I can eat a cereal-bowlful by myself. My mouth is watering right now. Pecans are a great idea. I bet that would be YUMMY!