I’ll admit that growing up I wasn’t a big fan of brussel sprouts. I have since changed my mind completely – or maybe its another example of the adage – everything is better with bacon. My previous introductions to brussel sprouts had been after they were thoroughly boiled to the point of mush. They bear no resemblance to this version. Meet the new sprout, roasted until they become caramelized and then paired with pancetta bacon and a vinaigrette with sweet balsamic vinegar and briny mustard. I could sit down and tuck into a dish of these spouts and polish them off all by myself.
2 lbs Brussel Sprouts, stem removed, washed and cut in half
1/2 cup diced Pancetta bacon
4 tablespoons Olive Oil
2 tablespoons Red Wine Vinegar
2 teaspoons Dijon or Grain Mustard
Salt and Pepper to taste
Preheat oven to 400 degrees.
Combine the sprouts and pancetta with 1 tablespoon of olive oil and sprinkle with salt. Place the mixture on a baking sheet and spread evenly. Roast until the spouts begin to brown – about 20 minutes. Note: If you like your bacon extra crispy, brown them slightly first and use the drippings in your vinaigrette sauce.
In the mean time whisk together the vinegar, mustard and remaining olive oil. Drizzle over the spouts and serve immediately.
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