Shameless Plug: Cafe Miranda and Recipe: Roasted Brussels Sprouts with Onions, Mushrooms and Pancetta in Balsamic Cream Sauce

There's a little restaurant in Rockland called Cafe Miranda.  Not that we get out that much, mind, but it's one of our fave places - funky and informal but devoted to serious food and featuring a constantly changing, mind-bogglingly huge menu. 

One of the items usually on the list of appetizers is Brussels sprouts roasted in the brick oven and finished with a balsamic cream sauce.  It's delicious.  A Brussels sprout roasted at high temperature is a gem of carmelized sweetness; an entirely different creature from one which has been boiled to death.

I have been trying to recreate Cafe Miranda's dish at home and I think this is pretty close.  (We happen to be fortunate that the children will enthusiastically taste-test just about anything, including charred cruciferous vegetables.)  

This highly unphotogenic side dish really shines as part of an otherwise simple, yet richly flavorful meal - say alongside roast chicken like our favorite from the New York Times and baked sweet potatoes. 

Roasted Brussels Sprouts with Onions, Mushrooms and Pancetta in Balsamic Cream Sauce

For four generous servings:

1 1/2 lbs uniformly sized Brussels sprouts, rinsed, trimmed and sliced in half lengthwise
8 oz sliced white mushrooms
1 large yellow onion, cut in 1/4" wedges
Olive oil
Sea salt & freshly ground black pepper
4 oz diced pancetta
1/2 cup chicken stock
1 cup heavy cream
2-3 tablespoons Balsamic vinegar (to taste)

Heat oven to 450.

Place Brussels sprouts, mushrooms and onions on a large rimmed baking sheet; drizzle with olive oil and stir to coat evenly.  Roast, stirring regularly, until sprouts are tender and charred in spots.  Maybe 20 -30 minutes, depending on the size of the sprouts.

While vegetables are roasting, in a small saucepan, combine chicken stock and heavy cream. Bring to a simmer and cook, stirring occasionally, until thickened and reduced by about 1/3. Stir in balsamic vinegar. 

While the sauce is reducing, fry the pancetta until crisp.  Drain on paper towels.

When vegetables are done, season with salt and pepper.  Combine with balsamic cream sauce and pancetta.  Serve at once.