Balsamic Roasted Brussels Sprouts with Pancetta and Blue Cheese
To me, Brussels sprouts, just like broccoli, belong into a very specific category. The love/hate one. When I was a kid I used to hate these veggies – like badly. Then I grew up and finally realized they were not that disgusting. Actually, they’re even pretty good! That being said, if I really want to enjoy them, they have to be cooked in a very specific way. Don’t even mention steamed-cooked or boiled brussels sprouts or I’ll turn into a fussy kid again. But oven-roasted with balsamic vinegar? Now that’s yummy! Add crispy pancetta and crumbled blue cheese and I’m a happy camper!
Now, does this brussels sprouts + blue cheese combo sounds weird to you? I’m never quite sure where to stop in terms of food weirdness. My brain comes up with uncommon food combination all the time and even if most of them turn out to be quite delicious, I’m trying not to go too far on the blog and scare you guys off! If you ask me, I think this little touch of blue cheese is exactly the kick this recipe needs to go from good to really, really good. But hey, no hard feelings if you decide to leave it out!
Cal: 266 - Protein: 9.2g - Fat: 19.8g - Carbs: 14.2g - Fiber: 4.2g - Sugar: 5.9g
WW Old Points: 6 pts - Points+: 7 pts
- 1 lb / 450 g brussels sprouts, stems removed, halved
- 1/3 cup balsamic vinegar
- 2 tbsp olive oil
- 4 oz/100 g pancetta, chopped
- 2 tbsp blue cheese, crumbled
- Preheat oven to 400F/200C.
- In a large bowl, combine brussels sprouts, balsamic vinegar and olive oil. Toss to coat.
- Arrange Brussels sprouts on a baking sheet and roast for 30 to 40 minutes.
- Meanwhile, cook pancetta in a non-stick skillet over medium heat.
- When Brussels sprouts are cooked through, remove from the oven, add pancetta and toss to combine. Serve and top with crumbled blue cheese.
You can use bacon in lieu of pancetta
You might also like:
Click on the link or picture to see the recipe