When you hear brussel sprouts do you cringe? Not your favorite? Well for some weird reason the past year I have become a big fan of them! Maybe it’s because they are one of hubster’s favorites. This holiday dish was inspired by a combination of this recipe and this recipe in our cookbook. You are supposed to use pancetta, however we used bacon and in my books nothing tastes bad if bacon is involved. We followed the steps of pan searing the brussel sprouts in olive oil and balsamic dressing, then finishing off in the oven with cooked bacon and pine nuts. The brussel sprouts turn out a little crispy along with an added crunch of the pine nuts. Delicious! These go great with a roast or chicken and mashed potatoes. Would you eat?
Start by peeling and chopping the brussel sprouts in half.
Cook your bacon or pancetta.
Cook on high heat with some olive oil, salt, pepper and balsamic vinegar.
Remove from pan then brown your pine nuts.
Throw the bacon, pine nuts and brussel sprouts in a bake and roast for 15-20 minutes at 375.