Ina Garten's Balsamic Brussels Sprouts

Roasted with olive oil, salt and pepper, the sprouts and the pancetta crisp up in unison, the fat from the pancetta flavor the sprouts, and its crispy surface emerges glistening and caramelized.

Total Time

25min

4.4

5 Ratings

Author: Alexandra's Kitchen

Servings:

Ingredients

•

5 cups

Brussels Sprouts , halved

•

1/2 cup

Pancetta

•

4 Tbsp

Olive Oil

•

1/2 tsp

Kosher Salt

•

1/2 tsp

Freshly Ground Black Pepper

•

1 Tbsp

Balsamic Vinegar

or 1/2 cup standard, store-bought balsamic

Cooking Instructions

Preheat oven to 400 degrees F (200 degrees C).

Place the Brussels Sprouts (5 cups) on a baking sheet, including any of the loose leaves. Cut the Pancetta (1/2 cup) into 1/2-inch dices and add to the pan. Add the Olive Oil (4 Tbsp) , the Kosher Salt (1/2 tsp) and Freshly Ground Black Pepper (1/2 tsp) and toss with your hands. Spread out the mixture in a single layer.

Roast the brussels sprouts until they’re tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.

Meanwhile, place Balsamic Vinegar (1 Tbsp) in a small saucepan or frying pan and simmer gently until it is reduced by half and looking syrupy — be careful here! Err on the side of under reducing — once the balsamic starts thickening, it can burn quickly. At the first sign of the balsamic getting too thick or dark, transfer it to a small bowl.

Remove pan from the oven, drizzle immediately with the balsamic vinegar and toss again. Taste and adjust the seasoning with salt and pepper. Serve hot.

Nutrition Per Serving

CALORIES

278

FAT

23.5 g

PROTEIN

8.9 g

CARBS

11.3 g