Ingredients
- 500 g Brussels sprouts trimmed and halved
- 100 g diced smoked pork belly preferably organic, pastured-raised
- 2 tablespoons extra-virgin olive oil
- generous pinch of sea salt
- freshly ground black pepper to taste
- 1 tablespoon balsamic cream Crema con Aceto Balsamico di Modena or more, to taste
Instructions
- Preheat the oven to 400°F / 200°C and line a baking sheet pan with parchment paper.
- Transfer the sprouts and any loose leaves to the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss until combined and arrange them cut-side down.
- Scatter the diced smoked pork belly over the Brussels sprouts.
- Tranfser to the preheated oven and roast until deep golden brown, and crisp outside and tender on inside, about 20-25 minutes.
- Remove from the oven, drizzle immediately with the balsamic cream, and toss.
- Transfer to a serving dish and serve immediately.
Nutrition
Notes
Variations for the Oven Roasted Brussels Sprouts with Balsamic Cream:
- Make it vegan – ditch the smoked pork belly: roasted Brussels sprouts make for a lovely side dish that can easily satisfy Brussels sprout loving vegans and vegetarians. Add some roasted hazelnuts for a little extra crunch or simply serve them as a tasty addition to a grain salad or green salad.
- Or…swap it out: Pancetta is a good alternative, as is smoked bacon.
- Any leftovers from this oven roasted Brussels sprouts recipe can be stored in the refrigerator for 4-5 days.