Brussels sprouts have always been one of my favorite vegetables! I remember growing up, my mom really didn’t make them because my dad didn’t like them. My best friend’s mom always made them though!! Ms. Kathy aka my second mom is an amazing cook. She could whip up the most comforting made from scratch meals in no time. I always watched in awe thinking she was a magician in the kitchen. Brussels sprouts were introduced to me by her. If memory serves me right, Ms. Kathy would cook them in water, vinegar, and season with butter, salt & pepper. It sounds simple but they were so yummy. I went on to make them that way all through college and after.
The older I got the more I experimented with my brussels sprouts, since my family didn’t want them as much as me anymore. In my efforts to bring them new flavors, this recipe was born! Crispy, salty, acidic, but slightly sweet too, these brussels have all the bold flavors that make you beg for seconds! This side dish is perfect for a week night meal, but also elevated to make a delicious, fancy holiday side. Hint hint, Thanksgiving is right around the corner. Make this and you’re sure to be serving a crowd pleaser.
Ingredients
- 2 lbs brussels sprouts
- 4 ounces of pancetta, cubed
- 1/2 cup dried cranberries
- 1/2 cup Parmesan
- Salt & Pepper to taste
- Avocado oil
Vinaigrette Ingredients
- 2 tbsp white wine vinegar
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp honey
- 4 tbsp avocado oil
- 1 garlic clove, minced
- Chiffonade 4 fresh sage leaves
Instructions:
- Soak brussels sprouts in water and some white vinegar to clean for about 10 minutes & rinse
- Preheat the oven to 425 F degrees with baking sheet in the oven
- Cut stems off and halve the brussels sprouts, place in a bowl
- Season the halved brussels sprouts with salt & pepper and coat with avocado oil
- Place the brussels sprouts on the warm baking sheet and make sure the middles of the brussels sprouts are face down
- Bake for 25 mins in the preheated oven
- Brown the pancetta on the stove in a pan while the brussels sprouts are roasting
- Drain the grease from the pancetta
- Start making the vinaigrette by mixing all the ingredients together in a mason jar, shake well
- Once the brussels sprouts are fork tender, add them to the pancetta in the pan
- Next add in the dried cranberries and drizzle the vinaigrette, toss together
- Top with parmesan cheese
Roasted Balsamic Sage Brussels Sprouts
Ingredients
- 2 lbs brussels sprouts
- 4 ounces of pancetta, cubed
- 1/2 cup dried cranberries
- 1/2 cup Parmesan
- Salt & Pepper to taste
- Avocado oil
- 2 tbsp white wine vinegar
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp honey
- 4 tbsp avocado oil
- 1 garlic clove, minced
- Chiffonade 4 fresh sage leaves
Method
- Soak brussels sprouts in water and some white vinegar to clean for about 10 minutes & rinse
- Preheat the oven to 425 F degrees with baking sheet in the oven
- Cut stems off and halve the brussels sprouts, place in a bowl
- Season the halved brussels sprouts with salt & pepper and coat with avocado oil
- Place the brussels sprouts on the warm baking sheet and make sure the middles of the brussels sprouts are face down
- Bake for 25 mins in the preheated oven
- Brown the pancetta on the stove in a pan while the brussels sprouts are roasting
- Drain the grease from the pancetta
- Start making the vinaigrette by mixing all the ingredients together in a mason jar, shake well
- Once the brussels sprouts are fork tender, add them to the pancetta in the pan
- Next add in the dried cranberries and drizzle the vinaigrette, toss together
- Top with parmesan cheese
What did you think?