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Ina Garten's Balsamic Brussels Sprouts
Recipe

6 INGREDIENTS • 5 STEPS • 25MINS

Ina Garten's Balsamic Brussels Sprouts

4.4
5 ratings
Editor's Choice
Editor's Choice
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.
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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.
25MINS
Total Time
$0.84
Cost Per Serving
Ingredients
Servings
4
us / metric
Brussels Sprouts
5 cups
Pancetta
1/2 cup
Pancetta
Olive Oil
4 Tbsp
Kosher Salt
as needed
Freshly Ground Black Pepper
as needed
Freshly Ground Black Pepper
Balsamic Vinegar
1 Tbsp
Balsamic Vinegar
or 1/2 cup standard, store-bought balsamic
Nutrition Per Serving
VIEW ALL
Calories
278
Fat
23.5 g
Protein
8.9 g
Carbs
11.3 g
Add to plan
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Ina Garten's Balsamic Brussels Sprouts
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
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 (as needed) and Freshly Ground Black Pepper (as needed) and toss with your hands. Spread out the mixture in a single layer.
step 2 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 (as needed) and Freshly Ground Black Pepper (as needed) and toss with your hands. Spread out the mixture in a single layer.
step 3
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.
step 4
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.
step 4 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.
step 5
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.
step 5 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.
Tags
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Appetizers
Dairy-Free
American
Gluten-Free
Low-Carb
Shellfish-Free
Quick & Easy
Side Dish
Thanksgiving
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