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!
- 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!