1tablespoonbalsamic creamCrema con Aceto Balsamico di Modena or more, to taste
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.
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.