Roasted Brussels Sprouts with Coarse Mustard, Feta and Balsamic

addedNovember 2019

• 2 – 3 cups Brussels sprouts
• extra-virgin olive oil
• 1 pinch salt
• 4 ounces good feta
• 4 ounces pork belly (or pancetta/bacon), cut into small cubes
• 2 tablespoons coarse mustard
• good balsamic vinegar

1. Preheat the oven to 375°F.
2. Clean the Brussels sprouts and cut in half. Toss in oil with a pinch of salt. Place on a sheet pan and bake for 30 minutes. The Brussels sprouts should be soft, but not mushy. They should have a nice caramelization on the outside.
3. Render the pork belly until crispy.
4. Coarsely crumble the feta in a bowl. Add the mustard and pork belly, and stir. Toss the Brussels sprouts in the mixture until coated.
5. Add a few shakes of balsamic vinegar to taste.