Ina Garten's Balsamic Brussels Sprouts
Serves: 6 Servings
  • 1½ pounds Brussels sprouts, trimmed and cut in half through the core
  • 4 ounces pancetta, sliced ¼ inch thick
  • ¼ cup good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 Tbsp syrupy balsamic vinegar (see notes above)
  1. Preheat the oven to 400 degrees
  2. Place the brussels sprouts onto a lined sheet pan, making sure to include all of the loose leaves, which get crispy when they’re roasted.
  3. Cut the pancetta into ½-inch dice and add it to the pan
  4. Add the olive oil, a strong pinch of salt, and a grind or two of black pepper
  5. Toss with your hands
  6. Spread out the brussels sprouts in a single layer
  7. Roast for 20 to 30 minutes, or until they’re tender, nicely browned, and the pancetta has finished cooking
  8. Toss once about half-way through roasting
  9. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again.
  10. Taste for seasonings and serve hot.
Nutrition Information
Serving size: ⅙ Total Recipe Calories: 130 Fat: 7 g Carbohydrates: 12 g Sugar: 4 g Protein: 6.5 g
Recipe by Veggies By Candlelight at