balsamic roasted brussels sprouts.
Friday, December 6, 2013
during my nutrition internship after college our small group of ten women had the pleasure of attending the academy of nutrition and dietetics conference in hawaii. we obviously lucked out with the hawaii location and i admit there was a lot more beaching than there was conferencing. i took my seat on the plane next to a well-dressed mid-30's nutritionist who would likely be speaking at the conference and tapped tapped on her laptop for the entire nine hour flight. after a few hours in she decided it was time for a snack-- a ziploc bag of steamed brussels sprouts that smelled like wet feet mixed with summer garbage. my distaste for brussels sprouts was formed, not to mention my impression of what a "grown-up" nutritionist's eating habits must be like. was i supposed to be snacking on steamed veggies?
i decided to give brussels sprouts another shot on our first visit to rosemary's in the village. you must try rosemary's! anywho, their balsamic roasted brussels sprouts completely changed my mind and i've since perfected a version at home.
balsamic roasted brussels sprouts
1 1/2 lbs brussels sprouts, cut in half through the core
4 oz thickly sliced pancetta
good olive oil for drizzling
salt and pepper
1 tbsp good balsamic vinegar (the thick syrupy kind)
1. preheat the oven to 400F. slice the brussels sprouts in half and place on a sheet pan along with the outside leaves that fall off during prep.
2. slice the pancetta into small squares/strips and add to the sheet pan. toss the brussels sprouts, pancetta, olive oil, salt and pepper with your hands and roast in the oven for 20-30 minutes or until they're tender and the pancetta is browned.
3. remove from the oven and toss with a tablespoon (or more) of good balsamic vinegar. serve immediately.
original recipe by the barefoot contessa.