Directions

Pre heat oven to 300 degrees F

Toast the pine nuts (if using) at 300 degrees F for 5-10 minutes or until golden brown. Don’t let them get too dark or they become bitter. Shake the pan a few times in the oven. Remove pan from oven when light, golden brown and set aside to cool.

Cook the pancetta (if using). Begin by cooking the pancetta on low heat in a small sauté pan. No need to add any fat/oil, the pancetta will render its fat while cooking. Cook over low-medium heat for 6-10 minutes or until the pancetta begins to crisp and is slightly browned. Use a slotted spoon and remove the pancetta bits to a paper-lined plate and set aside. (The rendered fat that is left in the pan can be used to cook other dishes.)

Increase the oven heat to 400 degrees F.

Prepare the Brussels Sprouts: Trim the brown stem ends from each sprout and remove any dried/yellow leaves as well. Rinse the sprouts under cold running water. Shake dry in a strainer AND dry completely on a towel (the oil won’t stick to the sprouts if they are wet). Cut each sprout in half, through the stem end. Leave any very small sprouts, whole. Add all the sprouts to a large, clean, dry bowl. Coat the Brussels sprouts with 2 tablespoons of olive oil to start. Toss to completely coat them.

Add more oil if needed. They should not be ‘swimming’ in oil, just nicely coated. Season the sprouts with 1⁄2-1 teaspoon of kosher salt. Toss well to distribute the salt over the sprouts. Set the bowl aside to use later in the recipe.

Use the palm of your hand to coat the bottom of the baking sheet with olive oil - just a very small coating, please. Empty the bowl of sprouts onto the sheet pan, put the pan in the oven and let the roasting begin!

Open the oven and stir/shake the roasting sprouts every 8-10 minutes. Depending on your oven and the size of the sprouts, the sprouts will take 40-50 minutes to completely done and brown. (Use the point of a sharp knife to determine doneness.)

While the sprouts are roasting, prepare the balsamic sauce. In a stainless saucepan combine the vinegar, orange juice, orange peel, fennel seeds, bay leaf and minced shallots. Bring to a boil, reduce heat to a simmer and cook until reduced by 50%. Set aside.

When your sprouts are tender, remove the sheet pan from the oven and add them back to the reservedbowl. (Keep the sheet pan, we are going to use it again immediately.)

Strain some of the reduced balsamic sauce over the cooked Brussels sprouts. You may not need all the sauce, use enough to barely coat the sprouts.

Return pan with the balsamic sauce-coated sprouts back to the oven and let the sauce reduce over the sprouts for about 3-4 minutes. Don’t add too much sauce or your sprouts will lose their crispiness...err on the side of adding too little sauce!

Remove pan from oven. Spoon the roasted Brussels sprouts onto a platter or serving bowl. Garnishwith both the crispy pancetta and toasted pignoli, if using. Serve immediately.