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.
1 Brussels Sprouts
4 oz Pancetta
1/4 cup Olive Oil
1/2 tsp Kosher Salt
1/2 tsp Freshly Ground Black Pepper
1 Tbsp Balsamic Vinegar
Preheat oven to 400 degrees F (200 degrees C).
Place the Brussels Sprouts on a baking sheet, including any of the loose leaves. Cut the Pancetta into 1/2-inch dices and add to the pan. Add the Olive Oil, the Kosher Salt and Freshly Ground Black Pepper 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 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.