Roasted Brussels Sprouts
Inspired by a dish from the wonderful restaurant BO Beau’s in San Diego, our take on this dish calls for roasting the
Brussels sprouts, so it’s easy to make next to a roast chicken.
Roasted Brussels Sprouts
Inspired by a dish from BO Beau’s in San Diego, this recipe features roasted Brussels sprouts topped with crispy pancetta, Parmesan, and a balsamic-port glaze. Easy to prepare, it’s an ideal complement to roast chicken or any hearty meal.
Ingredients
- 1 pound Brussels sprouts, trimmed and cut in half
- Olive oil
- Salt and freshly ground pepper, to taste
- ¼ pound pancetta, diced
- ½ cup balsamic vinegar
- ½ cup port wine
- Parmesan cheese, in thin shavings to garnish
Instructions
- Place a shallow roasting pan or rimmed baking sheet in the oven and preheat the oven to 500°.
- Toss the Brussels sprouts in a large bowl with the olive oil, salt and pepper. Make sure all the pieces are coated with the olive oil and the seasonings are evenly distributed.
- When the oven is up to temperature, carefully add the Brussels sprouts to the hot pan, spreading them out into one layer. Roast for about 15 minutes and then stir the mixture and continue roasting another 15–20 minutes or until they are browned and a bit crispy. While they are cooking, sauté the pancetta in a skillet until crispy and browned; remove and drain on a paper towel. Heat the balsamic vinegar and the port wine in a small saucepan over medium-high heat. Cook until reduced to a thick syrup, approximately 15 minutes.
- When the Brussels sprouts come out of the oven, place on a platter and sprinkle with the pancetta and the Parmesan cheese and then drizzle with the balsamic syrup.
Nutrition
Calories: 486kcal | Carbohydrates: 40g | Protein: 15g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 452mg | Potassium: 1121mg | Fiber: 9g | Sugar: 19g | Vitamin A: 1731IU | Vitamin C: 193mg | Calcium: 120mg | Iron: 4mg
