So in the grand world of veggies, I have no love for the mini cabbage. However, my husband loves them. So what’s a wifey to do? Pinterest to the rescue! While up perusing during a night time pumping session, I happened across the very simple recipe below. There is very little prep work, very few ingredients, and very little effort on your part…A win, win, win situation. And the hubby was happy to have one of his favorite greens hit the list of approved side dishes.
I have attached the link to the original recipe here: Roasted Brussel Sprouts. But to save you the effort of going to the site, I’ve also reposted the “recipe”. (There’s so little to it, it’s hard to call it a recipe. ) Thanks to Just A Taste for the great info. (I adjusted the time form the original recipe because my sprouts started to get a little too roasted.)
Also, you can substitute thick cut bacon for pancetta in a pinch.
Brussels Sprouts with Pancetta and Balsamic Syrup
Yield: 6 servings Prep Time: 10 min Cook Time: 35 min
½ pound pancetta (one thick slice), diced
1½ pounds Brussels sprouts, stems removed, halved
1 cup balsamic vinegar
Preheat the oven to 400ºF.
In a large bowl, drizzle the halved Brussels sprouts with 2 tablespoons olive oil, tossing to coat.
Pour them onto a sheet pan and season them with salt and freshly cracked black pepper.
Roast the Brussels sprouts for 35 minutes.
While they’re roasting, sauté the diced pancetta in a large non-stick pan, cooking until golden brown. Set aside.
Simmer 1 cup of balsamic vinegar in a small sauce pan over medium-high heat until it reduces by half, about 10 minutes. It should be thick and syrupy. Set aside.
Remove the roasted Brussels sprouts from the oven and pour the sauteed pancetta (plus any drippings) directly atop the Brussels sprouts, tossing to combine.
Transfer the mix to a serving platter and drizzle with the balsamic syrup.