Roasted Brussel Sprouts Recipe

Inspired by Dante NYC

Time45m

Serves4

balsamic reduction, crispy shallots, pancetta

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Ingredients

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1
Preheat the Oven
Preheat your oven to 400°F (200°C).
2
Prepare the Brussel Sprouts
Rinse the brussel sprouts under cold water and trim the ends. Cut each sprout in half.
3
Prepare the Shallots
Peel and thinly slice the shallots.
4
Prepare the Pancetta
Dice the pancetta into small pieces.

5
Roast the Brussel Sprouts
In a large bowl, toss the halved brussel sprouts with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
6
Cook the Pancetta
In a skillet over medium heat, add the diced pancetta and cook until crispy, about 5-7 minutes. Remove from the skillet and set aside, leaving the fat in the pan.
7
Crisp the Shallots
In the same skillet with pancetta fat, add the sliced shallots and cook until they are golden and crispy, about 3-4 minutes. Remove and drain on paper towels.

8
Make the Balsamic Reduction
In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and allow it to reduce by half, stirring occasionally, until it becomes syrupy, about 10-15 minutes.

9
Combine and Serve
Once the brussel sprouts are roasted, combine them with the crispy pancetta and shallots. Drizzle the balsamic reduction over the top and serve warm.