About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Brussels Sprouts and Bacon Quiche | Main | Brandy Poached Pears with Chocolate Mousse & Walnuts »

Roasted Brussels Sprouts

By Jerry

No. There is nothing out of the ordinary about roasted brussels sprouts - in fact, a google search reveals more than 1.5 million hits. There is a reason for that though - roasting takes a vegetable that some folks despise (not me) and turn them into a crispy, tasty treat.

I wasn't feeling particularly creative when I picked my recipe for brussels sprouts. I love them roasted with balsamic vinegar, some salty pancetta - the combination of sweet vinegar and salty pancetta being nothing short of sublime. From the Flavor Bible I added garlic, cheese (goat and pecorino), and thyme. I also added raisins because we like the combination of sweet and savoury flavours side-by-side.

These oven-caramelized treats will convert die-hard Brussels sprout foes into instant supporters.


Roasted Brussels Sprouts with Pancetta and Goat Cheese
1 lb. brussels sprouts
2 T olive oil
3 T balsamic vinegar
3 cloves garlic, minced
1/2 cup raisins
2 oz pancetta, cubed
1 T thyme leaves
3 T grated pecorino cheese
1/3 cup crumbled goat cheese

Preheat oven to 425 F. Trim brussels sprouts, remove any discolored leaves, and cut into half. Put sprouts in mixing bowl and toss with olive oil, balsamic vinegar, garlic, raisins, thyme, and pancetta.

Cover a heavy roasting pan with foil. Spray foil with non-stick spray. Arrange the prepared sprouts in a single layer on roasting pan, and roast 25 minutes, turning occasionally, or until sprouts are slightly crisp and golden brown on the edges.

Toss with the pecorino cheese. Top brussels sprouts with goat cheese.

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Comments (1)

One of the great things about getting to pick a recipe is that you get to pick one you feel will be a success with yourself and your diners...looks like you did a fine job of that! These look delicious.

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This page contains a single entry from the blog posted on November 26, 2011 6:30 AM.

The previous post in this blog was Brussels Sprouts and Bacon Quiche.

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