Thanksgiving is right around the corner and if you’re like most people you’re probably a little stressed. I have to admit I am not stressed because I am not hosting Thanksgiving this year… however, if I was I would probably be a little stressed also. My number one tip this year is to streamline your Thanksgiving meal planning with easy side dishes, like these Balsamic Roasted Brussels Sprouts. They’re under six ingredients (four if you don’t count salt and pepper) and are done in under 30 minutes, including prep time. How easy is that?
Brussels sprouts kind of get a bad rap, and it’s really not fair. They’re incredibly delicious (when prepared correctly) and simple to make. The key is to keep them crisp, because there is nothing worse than over-cooked soggy sprouts. Of course you could leave out the pancetta, but it definitely adds a lot of that salty goodness that makes the sprouts so flavorful. If your grocery store doesn’t sell it you may also substitute thick cut bacon, but if they have pancetta, get that because it is much more delicious. If you don’t think you like sprouts I encourage you to try this recipe. I think you’ll be pleasantly surprised.
My most important tip this holiday season is to breathe and enjoy yourself! It is not worth getting stressed over. If you have a question or need help you can e-mail me at ThePreppyHostess@gmail.com or send me a direct message on Instagram at @ThePreppyHostess.
Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.Copyright 2012, Ina Garten, All Rights Reserved