Cookbooks, vegetables
Roasted Brussels Sprouts
I hit it out of the park tonight….with such a simple recipe. One of my life long’s dreams is to get Hubby to appreciate Brussels sprouts. Try as I may, my attempts never registered on his “yum” meter. He basically would eat them out of obligation with maybe a grunt of recognition.
No grunts tonight….only accolades. I wish I would have recorded them for your entertainment!
How did this happen? Well, I treated myself to a new hardcover cookbook – Ina Garten’s Barefoot Contessa FOOLPROOF. It’s been a long time since I indulged in a new cookbook – my cupboard is overflowing with ones I have only slightly opened. I am so glad I did. As much as I love searching the internet for blogs rich with recipes, I love the joy of a new cookbook – turning the unopened pages, smelling the printer’s ink and indulging my visual senses with the photos and recipes.
I love the simplicity of Ina’s recipes and the complexity of flavors that they deliver. Take this Brussels Sprouts recipe…
Combine the sprouts with pancetta, olive oil, salt and pepper.
Roast them.
Drizzle them.
Ina’s recipe calls for balsamic vinegar. I prefer maple syrup. Hey – it changed his opinion on Brussels sprouts – who can complain?
I never thought Brussels sprouts could be so sexy!
- 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).
