Sunday, April 30, 2017

This Veggie Side Dish Won't Make People Complain


Poor brussels sprouts get a lot of flack...but if you cook them like this, you will wish you doubled the recipe because they will get gobbled up.

Ina Garten's Balsamic Brussels Sprouts


1 1/2 lb. brussels sprouts, trimmed and cut in half through the core--leave the small ones whole
4 oz. pancetta, sliced 1/4-inch thick
1/4 cup olive oil
1 1/2 tsp. kosher salt, or more or less to taste
1/2 tsp. freshly ground pepper, plus more, to taste
1 tbsp. reduced (syrupy) balsamic vinegar, or 1/4 cup to 1/2 cup standard store-bought balsamic, reduced until syrupy (see instructions in recipe)


Preheat oven to 400 degrees F.

Place the brussels sprouts on a baking sheet, including any of the loose leaves. Cut the pancetta into 1/2-inch dice and add to the pan. Add the olive oil, the 1 1/2 tsp. salt (or to taste), and the 1/2 tsp. pepper and toss with your hands. Spread out the mixture in a single layer.

Roast the brussels sprouts until they're tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.

Meanwhile, if using standard store-bought balsamic vinegar, pour vinegar in a small saucepan and simmer gently until it is reduced by half and syrupy in consistency. Be careful because this can burn easily. It is better to have it less syrupy and unburned. Once ready, transfer to a small bowl to cool slightly.

Remove pan from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste and adjust the seasoning with salt and pepper. Serve hot.

Source: Alexandra's Kitchen. Recipe by Ina Garten. You can find it here.

Notes: Oh my, oh my, these were good. You have to try them to understand just how good they are.

No comments:

Post a Comment