All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m
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BALSAMIC-ROASTED BRUSSELS SPROUTS
(Barefoot Contessa Foolproof by Ina Garten)

1 ½ pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, sliced ¼ inch thick
¼ cup olive oil
Kosher salt and freshly ground black pepper
1 Tbles syrupy balsamic vinegar

Preheat oven to 400 degrees.

Place Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Cut the pancetta into ½-inch dice and add to the pan. Add the olive oil, 1 ½ tsp salt, and pepper and toss with your hands. Spread out the mixture in a single layer.

Roast the Brussels sprouts for 20 – 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings and serve hot.

(Serves 6)

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