Roasted Brussels Sprouts with Pancetta
Prep time
Cook time
Total time
Even if you think you don't like these little green balls, this recipe will convert you! These are so good, I have dreams about them! When you roast them, add bacon, garlic, shallots, balsamic and fresh thyme, they have no choice but to be insanely delicious!
Author: Ruth Guerri
Recipe type: Sides
Serves: 8
Ingredients
- 2 Tbs of olive oil
- 2 lbs of brussel sprouts, trimmed, halved
- 6 oz of pancetta, or bacon, chopped
- 3 garlic cloves, minced
- 2 chopped shallots
- 3 Tbs of balsamic vinegar
- 1 Tbs of fresh thyme, chopped
Instructions
- Preheat oven to 450 degrees.
- Brush a rimmed baking sheet with 1 Tbs of oil.
- Place 1 Tbs of oil in a large bowl and add the brussel sprouts, pancetta, garlic and shallots. Sprinkle with salt and pepper. Spread the mixture on a baking sheet in a single layer.
- Roast until sprouts are tender and brown, about 20 minutes. (can be made ahead about 3 hours, let stand at room temp)
- Drizzle sprouts with vinegar, sprinkle with thyme, stir to coat, return to the oven and roast another 5 minutes to heat thru, transfer to serving bowl. YUM!
