The Brussels sprout is a variety of wild cabbage that is named for the city in Belgium, but its origins are not believed to be from that area. Brussels sprouts can be a healthy and flavorful addition to any meal. High in fiber and vitamins, the sprouts have cancer-fighting nutrients like other cruciferous vegetables such as broccoli and cauliflower.

A delicious and flavorful way to prepare Brussels Sprouts is to roast them with shallots and drizzle them with balsamic vinegar just before serving. I like to add pancetta or bacon to the recipe, but if you're trying to keep it "light", simply omit.

Roasted Brussels Sprouts with Shallots and Bacon

2 pounds Brussels sprouts, stems trimmed, quartered, washed well
2 shallots, minced

6 ounces pancetta, small dice (you can substitute Dearborn Bacon)

Good quality Balsamic vinegar, for drizzling
Matt's Mix (or salt & pepper) to taste
Method:

Pre-heat the oven to 400 degrees and spray a half sheet pan with cooking spray. Toss the quartered Brussels sprouts with just enough pure olive oil or canola oil to coat. Sprinkle them with Matt's Mix and roast in the oven, until nicely caramelized, about 20 minutes.

While the sprouts are in the oven, pre-heat a large sauté pan over medium-high heat; add pancetta and sauté until golden and crisp; remove meat from pan and set aside. Saute the shallots in some of the reserved pancetta or bacon fat (if you're planning to omit the pancetta or bacon, simply use a small amount of pure olive oil to saute the shallots).

Remove the sprouts from the oven and toss together with the bacon or pancetta (if you're using), and shallots. Taste and adjust seasoning with more seasoning mix, and a drizzle of GOOD balsamic vinegar. Enjoy!