Balsamic Roasted Brussels Sprouts
Balsamic Roasted Brussels Sprouts
Serves 6
5 min.
active cooking time
30 min.
total cooking time
Earthy, nutty Brussels sprouts and savory, salty pancetta are balanced with the bright, syrupy tang of balsamic vinegar in this nearly perfect winter side dish.
Ingredients
1 ½ lbs.
Brussels sprouts, trimmed and halved
- Kowalski's Extra Virgin Olive Oil, for coating the Brussels sprouts
4 oz.
pancetta, cut into ½" dice
Directions
- Preheat the oven to 450°.
- Completely but lightly coat Brussels sprouts with oil; season to taste with salt and pepper.
- Arrange sprouts in a single layer on a parchment-lined baking sheet; sprinkle evenly with pancetta.
- Roast in preheated oven until sprouts are browned and tender when pierced with a fork (20-25 min.).
- Remove pan from oven. Immediately drizzle sprouts and pancetta with balsamic vinegar; toss to coat.
- Adjust seasoning to taste; serve immediately.
Tasty Tips:
- Kowalski’s Balsamic Vinegar is a thick, flavorful choice for this recipe. It’s imported from the Modena region of Italy, where the best balsamic vinegar in the world is made.
- For a sweet-tart alternative to balsamic vinegar or Balsamic Syrup, try pomegranate molasses. Find it near the maple syrup.
