If my 10 year old self knew about my Brussels sprout obsession, she'€™d probably cry. No, I wasn't really one to cry. Kicked or bitten would be more like it. Luckily she's back there, and my present self is safe so I can go back to shoveling mounds of Brussels sprouts into my mouth.
I'm not really that addicted. I can live without them, but why? They're super tasty and healthy as can be! That is until you add all the oil, and bacon...but who cares. The point is there is some nutrition, it's just hidden. Like a surprise. And everyone loves surprises!
I generally don'€™t put that much effort into cooking Brussels sprouts. A little oil, salt, pepper, and 45 minutes in the oven leaves them well roasted with some scattered crispy leaves. I first made this recipe for a holiday dinner and wanted to kick the flavor up a bit. In came pancetta and a splash of balsamic vinaigrette (because really that's all you need to make something seem fancy). If you want to go veggie or healthy, cut the pancetta, but really, you're missing out. —Brooklyn Locavore
each salt and pepper
pancetta (chunk, not sliced)
In This Recipe
Preheat oven to 450°F.
Cut bottom stem off Brussels Sprouts and cut in half. Discard any browned or wilted leaves, but be sure to save the good ones (they crisp up well when roasting!).
Put Brussels Sprouts in a gallon Ziploc bag along with the olive oil, salt, pepper and garlic powder. Seal the bag and shake, shake, SHAKE! until sprouts are well coated.
Pour sprouts into a 9×13 casserole dish and roast for 45 minutes until tender but still a bit crunchy.
Meanwhile, chop pancetta into small bit sized pieces and sauté in a skillet over medium heat.
Once the pancetta starts to cook and oil forms in the pan, add the shallots. Cook until shallots are slightly translucent and pancetta is crispy.
In a serving bowl, toss Brussels Sprouts, pancetta and shallots well. Drizzle with balsamic vinegar and toss again before serving.