Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, balsamic-roasted brussels sprouts. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Balsamic-Roasted Brussels Sprouts is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Balsamic-Roasted Brussels Sprouts is something that I have loved my entire life. They are fine and they look fantastic.
Crispy roasted Brussels sprouts don't need any embellishment; they are delicious as is. But I like to add a splash of balsamic vinegar and a drizzle of honey before Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook balsamic-roasted brussels sprouts using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Balsamic-Roasted Brussels Sprouts:
- Take meal
- Make ready 1 1/2 lb Brussels sprouts, trimmed and cut in half through the core
- Prepare 1/4 cup olive oil
- Prepare 4 oz pancetta, sliced 1/4-in thick
- Get 1 kosher salt
- Prepare 1 freshly ground pepper
- Take 1 tbsp balsamic vinegar
These balsamic roasted Brussels sprouts are seriously the best! They might even convert a sprouts-hater to a sprouts lover! In this recipe, brussel sprouts are oven-roasted in a maple-balsamic glaze until they are crispy and caramelized and SO delicious! These oven-roasted brussels sprouts are all you need right now.
Steps to make Balsamic-Roasted Brussels Sprouts:
- Preheat oven to 400°
- Place Brussels sprouts on a sheet pan, including some of the loose leaves, which get crisp when they're roasted.
- Cut pancetta into 1/2-in dice, and add to the pan. Add olive oil, 1 1/2 tsp salt, and 1/2 tsp pepper; toss with your hands. Spread out the mixture in a single layer.
- Roast Brussels sprouts 20-30 min, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting.
- Remove from oven, drizzle immediately with balsamic vinegar, and toss again. Taste for seasonings and serve hot.
Brussels sprouts…love them or hate them? While making this roasted brussels spouts recipe with just olive oil, sea salt, and black pepper would make a tasty recipe, I like to add balsamic vinegar and raw honey to the brussels. Balsamic-Roasted Brussels Sprouts from Barefoot Contessa. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Since then I have been making Brussels sprouts almost weekly at home and this version is probably the one I make most often.
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