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Balsamic-Roasted Brussels Sprouts
Balsamic-Roasted Brussels Sprouts

Before you jump to Balsamic-Roasted Brussels Sprouts recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

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Cold water fish are excellent for eating if you are wanting to beat back depression. Cold water fish including tuna, trout and wild salmon are chock full of DHA and omega-3 fatty acids. These are two things that actually help the grey matter in your brain run a lot better. It’s true: chomping on a tuna fish sandwich can really help you overcome depression.

As you can see, you don’t need junk food or foods that are bad for you just so to feel better! Try a few of these instead!

We hope you got insight from reading it, now let’s go back to balsamic-roasted brussels sprouts recipe. To make balsamic-roasted brussels sprouts you only need 7 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Balsamic-Roasted Brussels Sprouts:
  1. Prepare meal
  2. Use 1 1/2 lb Brussels sprouts, trimmed and cut in half through the core
  3. Get 1/4 cup olive oil
  4. Take 4 oz pancetta, sliced 1/4-in thick
  5. Prepare 1 kosher salt
  6. Provide 1 freshly ground pepper
  7. Take 1 tbsp balsamic vinegar
Steps to make Balsamic-Roasted Brussels Sprouts:
  1. Preheat oven to 400°
  2. Place Brussels sprouts on a sheet pan, including some of the loose leaves, which get crisp when they're roasted.
  3. Cut pancetta into 1/2-in dice, and add to the pan. Add olive oil, 1 1/2 tsp salt, and 1/2 tsp pepper; toss with your hands. Spread out the mixture in a single layer.
  4. Roast Brussels sprouts 20-30 min, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting.
  5. Remove from oven, drizzle immediately with balsamic vinegar, and toss again. Taste for seasonings and serve hot.

Place the sprouts and shallots in a bowl and add the oil, balsamic and garlic and sprinkle over a little salt and some pepper. Gently mix so not to displace any further leaves. Transfer the roasted Brussels sprouts and toasted pecans to a serving platter or bowl. Drain the cranberries and sprinkle them on top. Drizzle the balsamic vinegar over the dish, then sprinkle with Parmesan and/or add the pats of butter for added richness.

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