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Balsamic-Roasted Brussels Sprouts

Rated 5 out of 5
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These crisp roasted brussels sprouts with pancetta and syrupy balsamic vinegar come from Ina Garten’s best-selling cookbook Foolproof, where she shares her favorite simple yet spectacular dishes that anyone can pull off—even on Thanksgiving Day, when even the most accomplished cooks can be challenged by the number of last-minute tasks. If your sprouts are very large, she suggests cutting them into quarters.

Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 1 1/2 lb. (750 g) brussels sprouts, trimmed and cut in half through the core
  • 4 oz. (125 g) pancetta, cut into 1/4-inch (6-mm) dice
  • 1/4 cup (2 fl. oz./60 ml) good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. syrupy balsamic vinegar (see note below)

Directions

Preheat an oven to 400°F (200°C).

Place the brussels sprouts on a sheet pan, including some of the loose leaves, which will get crispy when they’re roasted. Add the pancetta, olive oil, 1 1/2 tsp. salt and 1/2 tsp. pepper and toss with your hands. Spread out the mixture in a single layer.

Roast the brussels sprouts for 20 to 30 minutes, tossing once, until they’re tender and nicely browned and the pancetta is cooked. Remove from the oven, drizzle immediately with the balsamic vinegar and toss again. Taste and season with more salt and pepper if desired. Serve hot. Serves 6.

NOTE: You can buy aged balsamic vinegar that’s syrupy—and very expensive—or you can boil good balsamic vinegar until it has become syrupy and reduced by half in volume.

Reprinted from Barefoot Contessa Foolproof. Copyright © 2012 by Ina Garten. Photographs copyright © 2012 by Quentin Bacon. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House.

Rated 5 out of 5 by from Easy and delicious side dish So easy and delicious. I reduced the balsamic vinegar so it was more of a syrup. It made it a little sweeter and complimented the sprouts nicely.
Date published: 2015-01-01
Rated 5 out of 5 by from Soooooo Delicious!!!! Brussels Sprouts came out so good that we finished everything. I have bough Brussels sprouts in the past but did not like them for some reason but after seeing this recipe I decided to give it a try and will definitely make them again.
Date published: 2014-01-24
Rated 5 out of 5 by from Super Easy and Tasty Sometimes you just get tired of the same ol' same ol' ways you cook veggies. This was simple, easy and really tasty! I'd definitely make it again.
Date published: 2013-11-07
Rated 5 out of 5 by from Great veggie sidedish My boyfriend does not like Brussels Sprouts, but loved this dish! Tasty, and very easy to make...a nice change of pace when other veggies start getting "boring"
Date published: 2013-04-08
Rated 5 out of 5 by from Simple & Delicious This recipe was a hit! I used turkey bacon instead and boiled down a good balsamic vinegar as noted instead of buying an aged balsamic vinegar and it was absolutely delicious! This is now one of my favorite side dishes. :)
Date published: 2012-11-19
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