This 30 minute side will add the perfect veggie to your holiday table. A blistering 425 degrees ensures the tender sprouts will develop a nice caramelization and a crunchy charred exterior. To finish, drizzle with balsamic vinegar to create a sweet, savory flavor.
Roasted Balsamic Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
- 4 ounces pancetta or bacon sliced 1/4 inch thick, optional
- 1/4 cup olive oil
- 1 teaspoons kosher salt, or more or less to taste
- 1/2 teaspoon freshly ground pepper, plus more, to taste
- 3 tablespoons syrupy balsamic vinegar
- Preheat oven to 425°F.
- Place the Brussels sprouts on a baking sheet, including any of the loose leaves. Cut the pancetta or bacon into 1/2-inch dice and add to the pan. Add the olive oil, the 1 tsp. salt and the 1/2 tsp. pepper and toss. Spread mixture in a single layer.
- Roast the Brussels sprouts until they’re tender and nicely browned and the pancetta/ bacon is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.
- 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.
This is a fantastic balsamic that I use sparingly. A drizzle on a salad or for recipes like this that only require a few teaspoons.
