These Balsamic Garlic Roasted Brussel Sprouts leave us wanting more for greens.
It has a delectable, crunchy texture, and our Il Fusti Garlic Olive Oil adds a layer of savory taste. We will surely add this as one of our favorite side dishes!
1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced
1/4 cup Il Fusti Garlic Olive Oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar
This recipe was adapted and directly sourced from FoodNetwork.com
- Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted.
Add the pancetta, Il Fusti Garlic Olive Oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out 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.