Our Thanksgiving Feast included these crunchy, salty & sweet morsels. There wasn’t much leftover, but what wasn’t gobbled up for lunch my sister and I polished off the next morning for breakfast. Cold.
They are that good.
Make them for Christmas or heck for go crazy and make them for breakfast with some scrambled eggs.
- 1/2 pound pancetta, cut into small cubes (or bacon)
- 3 pounds Brussels sprouts, quartered
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 cup balsamic vinegar
- 2 tablespoons firmly-packed brown sugar
- 1 teaspoon Dijon mustard
- 1/2 cup to 1 cup of blue cheese, crumbled
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
Cook the pancetta until crisp in a large skillet. Remove using a slotted spoon, and drain on paper towels. Reserve 1/4 cup drippings in the skillet.
Combine the Brussels sprouts, olive oil and salt in a large bowl. Place the sprouts on the prepared baking sheet and bake until tender, about 20 minutes.
Add the vinegar, brown sugar and mustard to the reserved bacon drippings in the skillet. Cook over medium-high heat, stirring frequently, until the mixture is reduced by half, about 6 minutes. Pour the mixture over the sprouts, tossing gently to coat. Sprinkle with the bacon & blue cheese Serve immediately.