Hey There. Happy one week until Thanksgiving! This has been the week of holiday side dishes, so why stop now? If you want a few more, check out Tuesday’s post and Wednesday’s post and start planning your menu for your holiday meal. You can make these dishes year round of course but most of the dishes I am featuring are using ingredients that can be found in the fall and winter seasons here in Upstate, NY.
Brussels sprouts sometimes get pushed on the back burner when planning for family meals. Why? Probably because they are not on most people’s radar and even when they are, they tend to be a big unknown. When food is scary and strange to us many of us back away and resort to what we know. Well, let’s introduce a new food to your plate and add it to your staple side dishes.
As far as the health benefits of Brussels sprouts, they are numerous. They are rich in vitamin C (hello immunity), vitamin K, b-vitamins galore, folate and many minerals to boot including: manganese, copper, potassium, magnesium, and more. This green leafy cruciferous vegetable is also rich in fiber which can keep you full and of course keep you regular, the dream!
The garlic, pancetta and balsamic add a nice flavor profile and make these sprouts irresistible. Feel free to use extra virgin olive oil or other forms of fat like ghee or butter. I prefer the taste of a rich (well-sourced) extra virgin olive oil, my favorite Kasandrinos Olive Oil but that is up to you! Feel free to use bacon if you cannot find pancetta, these meats both are sourced from the pork belly, bacon just goes through a bit more processing as it is normally smoked.
Go ahead, gobble this up it’s “Sassy Approved” 🙂Print
- 2 pounds Brussels sprouts, trimmed and sliced in half
- 2–3 Tablespoons extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- 4 ounces Pancetta, chopped
- 4 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- Preheat oven to 400°F
- Toss all ingredients together in a large bowl until evenly coated and spread out evenly on a lined baking sheet
- Bake in oven for 20 minutes or until Brussels sprouts start to get crispy
Have a great day, don’t hesitate to leave your questions or comments below, I love hearing what your thoughts are on these recipes!