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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Balsamic-Roasted Brussels Sprouts

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Balsamic-Roasted Brussels Sprouts Empty Balsamic-Roasted Brussels Sprouts

    Post by Lobo Thu 22 Dec 2016, 6:54 pm

    Balsamic-Roasted Brussels Sprouts Img33l
    Balsamic-Roasted Brussels Sprouts


    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Servings: 6
    Tyler Florence has a terrific restaurant in San Francisco called Wayfare Tavern. It’s warm and cozy and the food is very earthy. These crisp roasted brussels sprouts with spicy pancetta and syrupy balsamic vinegar are inspired by a dish that cookbook author Ina Garten ate there. If the sprouts are very large, cut them into quarters.



    Ingredients:


    • 1 1/2 lb. brussels sprouts, trimmed and cut in half through the core
    • 4 oz. pancetta, sliced 1/4 inch thick
    • 1/4 cup good olive oil
    • 1 1/2 tsp. kosher salt, plus more, to taste
    • 1/2 tsp. freshly ground pepper, plus more, to taste
    • 1 Tbs. syrupy balsamic vinegar (see note)

    Directions:

    Preheat an oven to 400°F.

    Place the brussels sprouts on a baking sheet, including some of the loose leaves, which get crispy when they’re roasted. Cut the pancetta into 1/2-inch dice and add to the pan. Add the olive oil, the 1 1/2 tsp. salt and the 1/2 tsp. pepper and toss with your hands. Spread out the mixture in a single layer.

    Roast the brussels sprouts until they’re tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar and toss again. Taste and adjust the seasoning with salt and pepper. Serve hot. Serves 6.

    Note: You can buy aged balsamic vinegar that’s syrupy—and very expensive—or you can boil good balsamic vinegar until reduced to half its volume and it will become syrupy as well.

    Adapted from Barefoot Contessa Foolproof, by Ina Garten (Clarkson/Potter Publishers, 2012).

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