Brussels Sprouts Chips and Chunks
Healthy and, oh so tasty, these outer leaves and chunks are a splendid pairing of this tasty vegetable.
Ingredients
- 1/2 lbs. Brussels sprouts trimmed and cut in half
- 4- oz. pancetta or bacon 1/4-inch-diced
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 Tbs. balsamic vinegar
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 400 degrees. Place Brussels sprouts on sheet pan. Include any loose leaves, which will get crispy when roasted. Add the pancetta (or bacon), olive oil, about 1-1/2 teaspoons Kosher salt (less of regular salt), and 1/2 teaspoon pepper. Toss with your hands, and spread in single layer on sheet pan.
- Roast the sprouts for 20-30 minutes, or until tender and brown and the meat is cooked. Toss once during roasting. Remove from oven, drizzle with balsamic vinegar, and toss again. Taste for seasonings, sprinkle with cheese, and serve hot.
- Note: For a nice syrupy topping, double the amount of balsamic vinegar and cook in saucepan until it’s reduced by half. Pour lightly over Brussels sprouts.
