Brussels sprouts baked in balsamic vinegar

You will need only a few ingredients to cook. Brussels sprouts according to one of Aina Garten’s favorite recipes. Among them, salty pancetta for a more expressive taste and a little balsamic vinegar for piquancy. Nutrition value of one servings: (total 6) Calories one 99, total fat 15 g, saturated fat g., proteins 7 g., carbohydrates 11 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: Photo Brussels sprouts baked in balsamic vinegarTime: 40 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 700 gr. peeled and cut in half along the stump brussels sprouts
  • 110 gr. diced 0.5 cm. pancetta
  • 1/4 Art. olive oil
  • Salt and ground black pepper
  • 1 tbsp. l syrupy balsamic vinegar

Recipes with similar ingredients: Brussels sprouts, balsamic vinegar, pancetta

Recipe preparation:

  1. Preheat the oven to 205 ° C. Put the biscuits on a baking sheet Brussels sprouts, as well as individual leaves that are in the baking process will become crispy. Add pancetta, olive oil, 1.5 tsp salt and 1/2 tsp pepper. Mix hands and spread in one layer.
  2. Bake Brussels sprouts for 20-30 minutes. to softness while she it’s not well browned, and the pancetta is not fried. Shuffle in baking time. Remove the pan from the oven, pour immediately cabbage with balsamic vinegar and mix again. Try if seasoning is enough and serve hot.

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