Directions
Preheat your oven to 400°F. In a large bowl, toss halved Brussels sprouts and diced pancetta with extra virgin olive oil, salt, and black pepper. Spread the mixture on a baking sheet, and roast for 20-25 minutes until the sprouts are golden brown and crispy, and the pancetta is crispy. Meanwhile, in a small saucepan, combine balsamic vinegar and sugar. Heat the mixture until the sugar dissolves, simmering to reduce it by half into a thick, syrupy glaze. Once the Brussels sprouts and pancetta are done, transfer them to a serving bowl and drizzle with the balsamic glaze. Toss gently to coat everything in the flavorful glaze. Serves 4.
Sweet and Savory Balsamic Brussel Sprouts
Prep: 20 min Cook: 25 min Servings: 4
Savor the perfect blend of crispy Brussels sprouts and savory pancetta, roasted to perfection and drizzled with a sweet balsamic glaze. A delightful side dish that balances flavors and textures for a truly memorable culinary experience.
Ingredients
- 1 lb Brussel Sprouts, trimmed and halved
- 4 oz Pancetta, diced
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- ½ cup Cento Balsamic Vinegar of Modena
- 2 tbsp Sugar
Directions
- Preheat your oven to 400°F. In a large bowl, toss halved Brussels sprouts and diced pancetta with extra virgin olive oil, salt, and black pepper. Spread the mixture on a baking sheet, and roast for 20-25 minutes until the sprouts are golden brown and crispy, and the pancetta is crispy. Meanwhile, in a small saucepan, combine balsamic vinegar and sugar. Heat the mixture until the sugar dissolves, simmering to reduce it by half into a thick, syrupy glaze. Once the Brussels sprouts and pancetta are done, transfer them to a serving bowl and drizzle with the balsamic glaze. Toss gently to coat everything in the flavorful glaze. Serves 4.
