Hope the HOLIDAYS are festive and you fill the special days with new happy memories! Wishing you all the best in 2019!
I HATED Brussel Sprouts as a kid. I would feed them to my dog under the table, and even she didn’t dig them. Now I LOVE them with this tried and true recipe.
1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon edible gardens Balsamic Reduction ( any flavour is great- my fav for this dish is Classic, Rosemary & Garlic, or Fig & Fire for a little heat)
Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting and drizzle with edible gardens balsamic reduction, and toss again. Taste for seasonings, and serve hot.