This is one of my mother’s Thanksgiving recipes. It provides a very warm, hearty accompaniment in any Fall meal, (not just Thanksgiving). I love the sweet, yet pungent, taste of the brussels combined with the salty crunch of the pancetta.
Brussels are the red-headed stepchild of the Cabbage family. Their reputation for being something your mom made you eat has been drilled into our heads. It’s too bad, because they are absolutely delicious, and also very good for you. The following recipe serves 10.
Ingredients:
2 tablespoons olive oil
2 pounds brussels, trimmed and halved
8 oz think sliced pancettta
2 garlic cloves, chopped
3 tablespoons balsamic vinegar
salt and pepper to taste
Recipe:
Brush heavy rimmed baking sheet with 1 tablespoon oil. Place 1 tablespoon oil in large bowl, mix in brussel sprouts, garlic, and salt and pepper to taste. Roast at 450 degrees until brussels are light brown, stirring often, for about 20 minutes.
Meanwhile, saute pancetta in large pan until it is light brown and crisp, like bacon.
Once brussels are done, take them out of the oven. (Can be made 3 hours ahead, stand at room temperature).
Drizzle brussels with balsamic vinegar and stir to coat.
Top with crumbled pancetta and enjoy.
Heart Spoon 