Taken from the Bon Appetit of November 2003, we have used this on many special occassions to great effect. A nice combination of flavors and the roasting of the sprouts seems to alleviate the feeling of angst many seem to bring up when faced with the prospect of eating these things.
- 2 tbs olive oil
- 2 lbs brussel sprouts, trimmed and halved
- 6 oz thinly sliced pancetta, chopped
- 2 garlic cloves, finely chopped
- 3 tbs balsamic
- 1 tbs chopped fresh thyme
Preheat oven to 450 F. Brush heavy large rimmed baking sheet with 1 tablespoon of oil. Place 1 tablespoon oil in large bowl, mix in brussel sprouts, pancetta, and garlic. Sprinkle with salt and pepper. SPread mixture on prepared sheet. Roast until sprouts are tender and brown, about 20 minutes.
Drizzle brussels with vinegar and sprinkle with thyme. Stir to coat. Return to oven, roast until heated through. Transfer to bowl and serve.
source: Bon Appetit Magazine