Recipe Countdown to Thanksgiving.....Day 4

Recipe Countdown to Thanksgiving  from   Joe and Son's Olive Oils.......   Healthy, tasty holiday recipes from our kitchen to yours! Plus take 10% off 375 ml bottles of the olive oils and vinegars featured in our daily recipes. Offer good now till Thanksgiving!

Thanksgiving is only five days away. Wouldn't you like to have easy recipes that will make your Thanksgiving meal special? The Joe and Son's family is here to help you. Our recipes are keepers because they are quick, easy, healthy and present beautifully! PREPARATION INSTRUCTIONS Preheat the oven to 400 degrees. In a sauce pan, simmer the Traditional 18-Year Balsamic on low heat till it coats a spoon; about 15 minutes. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar reduction, and toss again. Taste for seasonings, and serve hot. We'll be back next tomorrow with another delicious recipe! Happy cooking, The Joe and Son's family Balsamic Roasted Brussels Sprouts By the Joe and Son's Test Kitchen DESCRIPTION 30 mins Holiday Serves 8-10 INGREDIENTS • 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core • 4 ounces pancetta (or bacon), 1/4-inch-diced • 1/4 cup Joe and Son's Herbs de Provence olive oil • Kosher salt and freshly ground black pepper • 1/4 cup  Joe and Son's Traditional 18-Year Balsamic SHARE THIS RECIPE Forward to a friend Join us on Facebook