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Roasted Brussels Sproats with Pancetta and Balsamic Vinegar Recipe

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This recipe for Roasted Brussels Sproats with Pancetta and Balsamic Vinegar is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. brussels sprouts, trimmed and halved
1/4 lb. pancetta, diced
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp chicken broth
1/2 cup panko (Japanese bread crumbs)
1/2 cup shredded Parmesan cheese
Salt and pepper to taste
Directions:
Directions:
1. Heat oven to 435ºF. In large bowl toss brussels sprouts with pancetta, garlic and olive oil.

2. Spread vegetables in singe layer in 15" x 10" x 2" baking dish. Roast for 25 minutes or until brussels sprouts are fork-tender.

3. Stir in balsamic vinegar and chicken broth. Sprinkle with panko. Return to oven for 5 minutes.

4. Remove from oven and stir in cheese. Season with salt and pepper to taste.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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