Countdown to Thanksgiving: Roasted Brussels Sprouts with Pancetta and Balsamic Vinegar

What does everyone have against Brussels sprouts? Serve the naysayers this and see what they have to say. It's a beautifully complex vegetable dish that will stand up to anything on your Turkey Day table.


Brussels Sprouts with Pancetta and Balsamic Vinegar
Serves eight to ten. (I halved the recipe and it was a perfect side dish for six of us.)


2 tablespoons olive oil
2 pounds brussels sprouts. trimmed and halved
6 ounces thinly sliced pancetta, chopped
2 garlic cloves, finely chopped
3 tablespoons balsamic vinegar
1 tablespoon fresh thyme leaves


Preheat oven to 450 degrees.


Coat baking dish with 1 tablespoon olive oil. Place halved brussels sprouts in large bowl. Drizzle with olive oil and add pancetta and garlic. Sprinkle with salt and pepper and stir to coat.


Spread mixture in single layer in baking dish. Roast until brussels sprouts are tender and brown, stirring often, about 20 minutes.

Drizzle brussels sprouts with balsamic vinegar and sprinkle with thyme. Stir to coat. Return to 450 degree oven and roast until heated through, about five minutes. Serve immediately.