Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, balsamic-roasted brussels sprouts. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Balsamic-Roasted Brussels Sprouts is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Balsamic-Roasted Brussels Sprouts is something that I’ve loved my whole life. They are nice and they look wonderful.
Crispy roasted Brussels sprouts don't need any embellishment; they are delicious as is. But I like to add a splash of balsamic vinegar and a drizzle of honey before Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Brussels sprouts can be a bit intimidating on their own, but when roasted with a splash of balsamic vinegar, they become a delectable treat!
To begin with this particular recipe, we must first prepare a few components. You can have balsamic-roasted brussels sprouts using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Balsamic-Roasted Brussels Sprouts:
- Take meal
- Prepare 1 1/2 lb Brussels sprouts, trimmed and cut in half through the core
- Get 1/4 cup olive oil
- Get 4 oz pancetta, sliced 1/4-in thick
- Prepare 1 kosher salt
- Prepare 1 freshly ground pepper
- Prepare 1 tbsp balsamic vinegar
I love how this recipe comes together. Roasted Brussels sprouts have become a mainstay on restaurant menus as well as the dinner table—perhaps so much so that recipes featuring additional flavors are more than welcome. This quick-and-easy dish takes Brussels sprouts to the next level by roasting them with a mixture of balsamic. Balsamic roasted Brussels sprouts are bursting with flavor and they're seriously so simple to toss together!
Steps to make Balsamic-Roasted Brussels Sprouts:
- Preheat oven to 400°
- Place Brussels sprouts on a sheet pan, including some of the loose leaves, which get crisp when they're roasted.
- Cut pancetta into 1/2-in dice, and add to the pan. Add olive oil, 1 1/2 tsp salt, and 1/2 tsp pepper; toss with your hands. Spread out the mixture in a single layer.
- Roast Brussels sprouts 20-30 min, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting.
- Remove from oven, drizzle immediately with balsamic vinegar, and toss again. Taste for seasonings and serve hot.
I like to make a big pan of these to keep on hand for dinner all week long! Everyone loves to hate on Brussels sprouts and I'm pretty sure it's because their grandma boiled them up and served. Spread the Brussels sprouts and red onion wedges onto the baking sheet and drizzle with olive oil, the balsamic vinegar, maple syrup, and generous pinches of salt and pepper. Make the Farro Salad: In a large bowl. I was on a work trip and tired after a long day of filming and decided to order room service.
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