Submitted by: Marlys and Glenn
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Servings: 8 to 10
Inspired by a dish at Craft in NY City. Bacon can stand in for the pancetta (says Bon Appetit, though we don't see why you would).
We enjoyed with friends from SLO County during the holidays 2009, the highlight of the meal.
2 tablespoons olive oil
2 pounds brussels sprouts, trimmed, halved
6 ounces thinly sliced pancetta, chopped
2 cloves garlic, finely chopped
3 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme
Preheat over to 450 degrees F. Brush heavy large rimmed baking sheet with 1 tablespoon oil. Place 1 tablespoon oil in large bowl; mix in brussels sprouts, pancetta, and garlic. Sprinkle with salt and pepper. Spread mixture in single layer on prepared sheet. Roast until brussels sprouts are tender and brown, stirring often, about 20 minutes. (Can be made 3 hours ahead. Let stand at room temperature.)
Drizzle brussels sprouts with vinegar; sprinkle with thyme. Stir to coat. Return to 450 degree F oven; roast until heated through, about 5 minutes. Transfer to bowl; serve.
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