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+ servings

Ina Garten's Balsamic Brussels Sprouts


  • 1 ½ lbs Brussels sprouts, trimmed and cut in half through the core
  • 4 oz pancetta, sliced ¼ inch thick
  • ¼ cup olive oil
  • kosher salt + freshly ground black pepper
  • 1 tbsp syrupy balsamic vinegar (see notes above)


  • Preheat the oven to 400° F
  • 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.
  • Cut the pancetta into ½-inch dice and add it to the pan
  • Add the olive oil, a strong pinch of salt, and a grind or two of black pepper. Toss with your hands
  • Spread out the brussels sprouts in a single layer
  • Roast for 20 - 30 minutes, or until they’re tender, nicely browned, and the pancetta has finished cooking. (Toss once about half-way through roasting)
  • Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again.
  • Taste for seasonings and serve hot.