Roasted Brussels Sprouts

Need an easy veggie side dish recipe?   Try these Roasted Brussels Sprouts – they are literally my favorite veggie side dish!

This super simple recipe comes from the Food Network Queen, Ina Garten – so you know it’s delicious! Save yourself some time, and buy the bag of pre-washed Brussel Sprouts @publix, trim the ends & slice them in half, toss with olive oil, salt & pepper, and pancetta and roast in the oven for 20 minutes!  As Ina says, ‘How easy is that?’

The pancetta (or bacon) makes them super delicious! To make them fancy, scatter dried cranberries & pine nuts over top!

And don’t forget the secret to getting the crispy, delicious sprouts – turn them all CUT FACE DOWN on the sheet pan before putting them in the oven!  So simple!

Enjoy!

Roasted Brussels Sprouts

Recipe by Ina GartenCourse: Side ItemCuisine: VegetableDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

25

minutes

Total time

30

minutes

Ingredients

• 1 1/2 lbs. Brussels sprouts – washed, trimmed & cut in half

• 4 oz. diced pancetta ( or bacon – small diced)

• 1/4 cup olive oil

• Kosher salt & fresh ground pepper

• 1 TBSP balsamic vinegar (syrupy or glaze)

Directions

• Preheat oven to 400 degrees. Prepare a baking sheet with non-stick aluminum foil.
• Mix chopped Brussels sprouts with olive oil, salt & pepper in a zip top bag or large bowl. Add pancetta and mix together. Spread out in a single layer on sheet pan.
• Important: turn the sprouts CUT SIDE DOWN on the sheet pan. That gives that yummy crispy outside to the sprouts.
• Roast for 20 – 30 minutes, until tender and pancetta is cooked – tossing once halfway through cooking time.
• Remove from oven, drizzle with balsamic vinegar, toss again & taste for seasonings – serve hot.

Notes

• To make this dish even more tasty, top with dried cranberries, toasted pine nuts and/or feta cheese!