Tuesday, May 5, 2020

Roasted Baby Potatoes With Brussels Sprouts, Pancetta and 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.