Chef Jodi is thrilled about all the fresh fall vegetables: artichokes, broccoli, edamame, and, of course, pumpkins (and pumpkin-flavored everything)!
On a recent Trader Joe's trip, Chef Jodi picked up this beautiful stalk of brussel sprouts, which are also ripe and ready for Fall! Now you might think, "that's a whole lot of brussel sprouts!", but trust us…with a Garden Fresh recipe this good, there is no such thing as too many brussel sprouts...
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Roasted Brussel Sprouts
1 pound brussel sprouts, trimmed & sliced in half
1/4 cup extra virgin olive oil kosher salt and freshly ground pepper
1 cup pancetta, cut in cubes
¼ cup balsamic vinegar
1/4 cup goat cheese, crumble
sea salt and fresh ground pepper to taste
Preheat the oven to 425 degrees.
Use a medium size bowl slice brussel sprouts in half. Toss with olive oil, salt and pepper. Place on rimmed baking sheet and spread in even layer. Roast for 30 minutes until tender and browned in spots.
In a medium sauté pan, drizzle with olive oil and cook pancetta until slightly crisp.
Toss pancetta with cooked brussel sprouts and add balsamic vinegar and top with goat cheese and serve.