Balsamic-Roasted Brussel Sprouts

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Balsamic-Roasted Brussel Sprouts

Nov 26, 2020 | Recipe, Side Dish

Balsamic-Roasted Brussel Sprouts

6 servings


Preheat the oven to 400 degrees. 

Chop the stem end off each Brussel Sprout and peel off the tougher outer leaves. Cut the Sprout in half, or into 4 wedges if you are using larger Sprouts. Clean the onion and cut it into large diced pieces. 

Place the Brussels Sprouts in a bowl. Add the pancetta, onion, More Than Olives Olive Oil, 1 ½ teaspoons salt, and ½ teaspoon pepper. Toss gently to make sure everything is coated. If it seems dry, add a bit more More Than Olives Olive Oil. Spread the mixture out on a baking sheet in a single layer including some of the loose leaves, which get crispy when they’re roasted.

Roast the Brussels sprouts for about 20 or until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. 

Remove from the oven, drizzle immediately with the More Than Olives Traditional Aged Balsamic Vinegar, and toss again. Taste and adjust seasonings, if necessary, and serve immediately while still warm from the oven.

Other Options- Chopped Bacon can be used instead of Pancetta and More Than Olives Mission Fig Balsamic works wonders in this dish.

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At More Than Olives we thoughtfully select specialty foods that will enhance your kitchen culinary experiences. We continue to look for new products and we welcome you to visit our Folsom store for tasting experiences.

“This is a great little place. The staff is super friendly and helpful. We were visiting from GA and couldn’t take the large bottles of oil or vinegar back with us on the plane so they helped us pick out our favorites and shipped them to us. It all arrived in perfect condition. Everything is so good but our favorite is the Sex on the Beach balsamic vinegar! If you’re in Folsom you have to go! ❤️”
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