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Sides | |
| 1 1/2 pounds Brussels sprouts 3 tablespoons good olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 oz pancetta, cooked (pan fried with like 5 minutes left) 1 TBSP balsamic vinegar, thick is better. | |
| Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Remove combine with the pancetta and drizzle with balsamic. Sprinkle with more kosher salt, and serve immediately. | |
| At the very end place under the broiler so they get crispy. Also, use a sheet pan, not a cast iron frying pan if baking in the oven, to ensure the brussels aren't too close together. | |
Excellent | |
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