Roasted Baby Potatoes With Brussels Sprouts, Pancetta, & Balsamic Drizzle
Before we found ourselves in the middle of this pandemic and were ordered to stay home, my husband and I enjoyed venturing out once a week to local restaurants. One evening we ventured out to a restaurant in a small town close to our house, and I ordered a couple of small plates. The one vegetable plate I ordered was roasted Brussels sprouts with bacon and balsamic vinegar.
We eat a lot of sprouts in our house, and I find myself preparing them at least once a week. I usually roast them, often with pancetta or sausage. Still, I have never drizzled the roasted sprouts with balsamic vinegar before, and I really enjoyed the flavor.
The next time I prepared Brussels sprouts at home I decided to combine baby Yukon Gold potatoes with my sprouts and pancetta. Just after removing the roasted veggies from the oven, I drizzled them with some of our special balsamic vinegar that we bought in Modena last year.
This dish would be a great holiday side dish, and I prefer it warm from the oven. The drizzle of balsamic adds an earthy sweetness that is really delicious, just be careful not to overdo it. You could use sausage in place of the pancetta, and some chopped lightly toasted walnuts would be a great addition as well.
If you cannot find baby potatoes you can use larger ones, just cut them into pieces about the same size as the sprouts so that everything cooks at the same time.
Buon Appetito!
Deborah Mele
Roasted Baby Potatoes With Brussels Sprouts, Pancetta, & Balsamic Drizzle
This roasted veggie combination would be a great holiday side dish.
Ingredients
- 1 Pound Baby Potatoes (I Used Yukon Gold), Cut In Half
- 1 Pound Brussels Sprouts, Trimmed & Halved
- 4 Tablespoons Olive Oil, Divided
- 1 Tablespoon Whole Grain Mustard
- Salt & Pepper
- 4 Ounces Pancetta or Bacon, Diced
- 3 Tablespoons Aged Balsamic Vinegar
Instructions
- Preheat oven to 400 degrees F.
In a large bowl, place the potatoes, pancetta, 2 tablespoons olive oil, mustard, salt and pepper and toss to coat. - Spread the potatoes and pancetta onto a foil lined baking sheet and roast 20 to 25 minutes, or just until tender.
- Remove from the over and stir.
- Add the sprouts to the bowl with the remaining oil, salt and pepper and toss.
- Move the potatoes to one side, and add the sprouts to the baking sheet.
- Continue to roast until the sprouts are fork tender and the potatoes are golden brown, about another 20 to 25 minutes.
- Dump the vegetables into a shallow serving bowl, then drizzle with the balsamic vinegar and serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 466Total Fat: 32gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 29mgSodium: 309mgCarbohydrates: 34gFiber: 6gSugar: 5gProtein: 12g
