"We all know boiled brussels sprouts are mushy and horrible," says Garten. "But these roasted ones are more like French fries." Cut them the day before, then pop the dish into a 400°F oven while the turkey rests. A balsamicvinegar glaze adds a sweet, acidic edge.more
Adapted from instyle.com
lbs. brussels sprouts, trimmed and cut in half through the core
oz. pancetta, sliced ¼-inch thick
cup olive oil Kosher salt and freshly ground pepper
tbsp syrupy balsamic vinegar
1. Preheat oven to 400°F. 2. Place brussels sprouts on a sheet pan, including some of the loose leaves, which get crisp when they're roasted. 3. Cut pancetta into 1/2-inch dice and add to the pan. Add olive oil, 1 1/2 tsp salt, and 1/2 tsp pepper; toss with your hands. Spread out the mixture in a single layer. 4. Roast brussels sprouts 20–30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. 5. Remove from oven, drizzle immediately with balsamic vinegar, and toss again. Taste for seasonings and serve hot.