Growing up, Brussels sprouts were a staple in our house. My Mum would always include them as a side dish, steaming them to perfection and sometimes overcooking them! While my siblings couldn’t stand the sight or taste of those little green orbs, I loved them. Their dislike worked out well for me—I happily gobbled up their share! I have fond memories from when we gathered around the table as a family.
As I grew older and began experimenting more with cooking, I realized that Brussels sprouts have so much more potential beyond the simple steamed version I enjoyed as a child. For the longest time, I loved oven-roasted Brussel sprouts with Fennel and a generous dallop of coconut oil. Roasting them brings out a rich, caramelized flavour, and the addition of fennel bulbs adds a sweet, anise-like taste that perfectly complements the earthy sprouts. This method was my favourite way to prepare Brussel sprouts until I tried Brennan’s oven roasted Brussels Sprouts with pancetta using Aurelius Black Walnut Balsamic Vinegar! It is a perfect balance of tangy and savoury, with a crispy texture from roasting!
Here’s Brennan’s recipe:
Brussels Sprouts with Aurelius Black Walnut Balsamic Vinegar Dressing
Course: Around the Farm2
servings30
minutes300
kcalIngredients
1 pint Brussels sprouts, trimmed and halved
1/2 cup Pancetta, diced
1 tbsp honey from our Farm
Salt and pepper, to taste
Optional: 1/2 cup toasted chopped Walnuts
Directions
- Preheat the oven to 425°F (220°C). A higher temperature is key for crispiness..
- Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl, ensuring they’re evenly coated.
- Place the Brussels sprouts cut-side down on a baking sheet, making sure they are in a single layer with space between them. This helps them roast evenly and crisp up rather than steam.
- Roast in the oven for 20-25 minutes, shaking the pan halfway through to promote even browning.
- Starting in a cold pan over medium heat, slowly render out the pancetta and cook until browned and crisp. Set aside once finished.
- In a small bowl, whisk together the Aurelius Black Walnut Balsamic Vinegar and honey.
- Once the Brussels sprouts are golden and crispy remove them from the oven. Combine with pancetta, Aurelius Black Walnut Balsamic Vinegar, and a tablespoon of pancetta fat. Optional: top with chopped toasted walnuts.
This recipe brings out the savoury side of Brussels sprouts, with the smoky flavour of pancetta and the tangy sweetness of the Aurelius Black Walnut balsamic vinegar making it irresistible! It’s a perfect side dish for any meal, from casual weeknight dinners to a perfect Thanksgiving holiday feasts. I hope you enjoy Brennan’s recipe as much as we do!
It’s funny how a childhood favourite can evolve into something even more enjoyable as an adult. Whether steamed or roasted, Brussels sprouts will always hold a special place at my table—especially when I’m the one who gets the last helping!
Heather