Choux de Bruxelles Rotis | Brussel Sprouts

Introduction

Roasted Brussels sprouts with pancetta, garlic, and syrupy balsamic for a crisp-tender, savory-sweet side.

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved through the core
• 1/2 large onion, chopped
• 3 cloves garlic, finely chopped
• 4 ounces pancetta, 1/4-inch diced
• 1/4 cup good olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon syrupy balsamic vinegar

Directions

1. Heat oven to 400°F. Place Brussels sprouts (including some loose leaves), pancetta, onion, and garlic on a sheet pan. Add olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; toss and spread in a single layer.
2. Roast 20-30 minutes, tossing once, until tender, browned, and pancetta is cooked.
3. Remove from oven, drizzle immediately with balsamic, and toss. Taste and adjust seasoning. Serve hot.

Tips

• Use loose leaves for extra crisp bits.
• Spread in a single layer for browning; avoid overcrowding.
• Adjust salt after adding pancetta and balsamic to balance salt/sweet.

Optional Additions

• Add a squeeze of lemon or sprinkle of parmesan before serving if desired.