Another great holiday meal tradition is roasting vegetables. Rather than the usual potatoes and carrots, oven roasted Brussels sprouts are a welcome twist – especially those extra crispy roasted leaves that fall off the tiny sprout heads. We stayed pretty true to this Ina Garten recipe by using our traditional balsamic vinegar and a single-varietal medium robust EVOO.
- 1½ pounds Brussels sprouts
- 4 ounces pancetta, sliced ¼ inch thick
- ¼ cup Olive This! Single Varietal EVOO (medium to robust intensity)
- Kosher salt and freshly ground black pepper
- 1 tablespoon Olive This! Traditional Balsamic
Preheat the oven to 400 degrees F.
Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Cut the pancetta into 1/2-inch dice and add to the pan. Add the olive oil, 1½ teaspoons salt, and ½ teaspoon pepper and toss with your hands. Spread out the mixture 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. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings and serve hot.
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