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Brussels Sprouts with Pancetta and Balsamic Vinegar

Brussels Sprouts with Pancetta and Balsamic Vinegar
Serves eight to ten. (I halved the recipe and it was a perfect side dish for six of us.)

2 tablespoons olive oil
2 pounds Brussels Sprouts. trimmed and halved
6 ounces thinly sliced pancetta, chopped
2 garlic cloves, finely chopped
3 tablespoons balsamic vinegar
1 tablespoon fresh thyme leaves

Preheat oven to 450 degrees.

Coat baking dish with 1 tablespoon olive oil. Place halved Brussels Sprouts in large bowl. Drizzle with olive oil and add pancetta and garlic. Sprinkle with salt and pepper and stir to coat.

Spread mixture in single layer in baking dish. Roast until Brussels Sprouts are tender and brown, stirring often, about 20 minutes.

Drizzle Brussels Sprouts with balsamic vinegar and sprinkle with thyme. Stir to coat. Return to 450 degree oven and roast until heated through, about five minutes. Serve immediately.

Sweet and Spicy Coleslaw
6 to 8 servings 2 pounds green cabbage
4 carrots
1 medium yellow onion
1/2 cup mayonnaise
1/4 cup mustard
2 teaspoons apple cider vinegar
1 cup sugar
1 teaspoon black pepper
1/2 teaspoon cayenne
Salt and freshly ground black pepper


Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.
In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.
Does anybody have a recipe to make beans that taste just like Ranch Style Beans? I moved to Canada and can't find them.

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