Roasted Brussels Sprouts
A Kitchen Muse: slighted adapted from the Barefoot Contessa
Recipe type: side dish
Prep time:
Cook time:
Total time:
Serves: 6
- 1½ lbs. Brussels sprouts, trimmed and cut in half
- 4 oz. chopped pancetta
- ¼ cup olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon maple syrup
- Preheat oven to 400 degrees.
- Place Brussels sprouts on a sheet pan, including some of the loose leaves that get crispy when roasted.
- Add pancetta to pan along with olive oil, salt and pepper.
- Mix with your hands and spread out evenly along the pan.
- Roast sprouts for 30 minutes until tender and crispy.
- Remove from oven and drizzle with maple syrup (or balsamic vinegar).
Recipe by A Muse in My Kitchen at http://amuseinmykitchen.com/2013/08/20/roasted-brussels-sprouts/
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