Thursday, May 9, 2013

Balsamic-Roasted Brussels Sprouts

Brussels sprouts, as with broccoli, contains sulforaphane, a chemical believed to have potent anti-cancer properties. They are also a source of indol-3-carbinol, a chemical which boosts DNA in cells and appears to block the growth of cancer cells. They taste great, too, and this recipe is a great way to bring out their delicious flavor!

Ingredients Needed:
  • 1 1/2 lbs Brussels sprouts, trimmed and cut in half through the core
  • 4 ounces pancetta, 1/4-inch-diced
  • 1/4 cup good olive oil
  • salt and freshly ground black pepper
  • 1 tbsp syrupy balsamic vinegar
How to Make Them:
  • Pre-heat oven to 400 degrees.
  • Place the Brussels sprouts on a baking sheet pan, including some of the loose leaves, which get crispy when they're roasted.
  • Add the pancetta, olive oil, salt and pepper. Toss with your hands and spread out in a single layer.
  • Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned, and the pancetta is cooked.
  • Toss once during roasting.
  • Remove from the oven and drizzle immediately with the balsamic vinegar and toss again.
  • Taste for seasoning and serve hot!
Recipe from Barefoot Contessa/Food Network

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