Balsamic-Roasted Brussels Sprouts
This delicious recipe combines tender roasted Brussels sprouts with crispy pancetta for a flavorful side dish. Drizzled with syrupy balsamic vinegar, these brussels sprouts are both savory and slightly sweet, making them a perfect addition to any meal.
— Constant Cookbook
Ingredients
- 1 1/2 lb. brussels sprouts, trimmed and cut in half through the core
- 4 oz. pancetta, sliced 1/4 inch thick
- 1/4 cup good olive oil
- 1 1/2 tsp. kosher salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 1 Tbs. syrupy balsamic vinegar (see note)
Instructions
- Preheat an oven to 400°F (200°C).
- Place the brussels sprouts on a sheet pan, including some of the loose leaves, which will get crispy when they’re roasted. Add the pancetta, olive oil, 1 1/2 tsp. salt and 1/2 tsp. pepper and toss with your hands. Spread out the mixture in a single layer.
- Roast the brussels sprouts for 20 to 30 minutes, tossing once, until they’re tender and nicely browned and the pancetta is cooked. Remove from the oven, drizzle immediately with the balsamic vinegar and toss again. Taste and season with more salt and pepper if desired. Serve hot. Serves 6.
- <b>NOTE</b>: You can buy aged balsamic vinegar that&rsquo;s syrupy&mdash;and very expensive&mdash;or you can boil good balsamic vinegar until it has become syrupy and reduced by half in volume.
- Reprinted from Barefoot Contessa <i>Foolproof</i>. Copyright &#169; 2012 by Ina Garten. Photographs copyright &#169; 2012 by Quentin Bacon. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House.
Yield
Serves 6.
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