Can you possibly take another Brussels sprouts recipe? This one is a bit different with the saltiness of the bacon and pancetta and the crunchy nutty taste of the pine nuts. YUM!
Brussels Sprouts with Pancetta and Pinenuts
2 lbs Brussels sprouts, trimmed and halved
1 onion, quartered
1 tsp salt
4 slices pancetta, chopped
4 slices cooked bacon, chopped
2 Tbs. olive oil
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 cup pine nuts, toasted
1 Tbs balsamic vinegar
Preheat the broiler with the top rack 4-6 inches from the heat source.
In a large pot, bring 1 tsp salt and water to a boil. Add the onion and the Brussels sprouts and boil for about 5 minutes. Drain. Add the olive oil, salt, pepper and garlic powder, bacon, pancetta and combine.
Line a baking sheet with foil and put the prepared mixture on the pan, spreading evenly. Broil for about 5 minutes or until they look how you like them. I like mine crispy so I stand and check on them so they are just the right mixture of cooked and crispy!
Remove from the oven and drizzle with a bit of the balsamic vinegar and the roasted pine nuts. Enjoy!
What did I love about this recipe? I loved that I boiled them first. I usually don’t do this step, but I must admit, it did give me more control over the texture of the sprouts. Perfection.
What didn’t I love about this recipe? Nothing to not love.