You either love Brussel sprouts or you hate them. If you’re like me, a lover of sprouts, you’re going to love this simple side dish that’s seamless to make. In 25 minutes you have a fabulous vegetable dish, that’s delicious and satisfying.
I roasted Brussel sprouts, chestnuts, shallots and some pancetta with a drizzle of extra virgin olive oil, thyme, salt and pepper. Right before they’re served, I sprinkled some freshly grated parmiggiano cheese. If you want to kick it up further, use grated gruyere or fontina.