Growing up in a busy household of five children (four boys & 1 girl) my mother was pretty much cooking all the time. I loved what she made us, however, dreaded the nights where I would see her cutting and trimming brussel sprouts and proceed to boil them in water for a VERY long time. Suddenly I would develop a stomach ache and told her I was not hungry. I just didn’t like eating brussel sprouts made that way (sorry mom).
Fast forward to adult hood, I LOVE brussel sprouts, especially ROASTED.
Below is my very own recipe you can make tonight (would go great with our Shepherds Pie).
Roasted Balsamic Brussel Sprouts (serves four)
1 1/2 lbs Brussel sprouts
125-200 grams (3-4oz’s) of diced pancetta
2 tablespoons of good olive oil.
3/4 teaspoon of kosher salt (1/2 teaspoon regular salt)
4-5 tablespoons of good quality balsamic vinegar
Fresh ground pepper
Preheat oven to 400F degrees. Trim and cut the brussel sprouts through the core keeping some loose leaves. Place (spread them out) on a sheet pan or in suitable oven proof dish. Toss with pancetta, olive oil, salt sprinkle with freshly ground pepper. Roast brussel sprouts for 25-35 minutes tossing 1/2 way through. Remove from oven, transfer to a serving dish, drizzle with balsamic vinegar. Serve hot.