INGREDIENTS
1 1/2 lbs. Brussels Sprouts,
trimmed and cut in half
4 oz. Pancetta, 1/4-inch-diced
1/4 CUP Olive Oil
Salt and ground Black Pepper
1 TBSP syrupy Balsamic Vinegar
STEPS
1. Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, and add the pancetta, olive oil,
1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Toss with your hands, and spread out in a single layer.
2. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting.
3. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.
1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Toss with your hands, and spread out in a single layer.
2. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting.
3. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.
TIPS
1. For convenience, use bacon instead of pancetta!
Recipe adapted from:
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