| Yield: | 6 servings |
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
- 4 ounces pancetta, 1/4-inch-diced
- 1/4 cup good olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon syrupy balsamic vinegar
Instructions
- Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.
Nutrition Facts
| Calories | 199 |
| Total Fat | 15 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 17 milligrams |
| Sodium | 860 milligrams |
| Carbohydrates | 11 grams |
| Dietary Fiber | 4 grams |
| Sugar | 3 grams |
| Protein | 7 grams |
Reviews
My go-to roasted Brussels recipe!
This is simple with lots of flavor. Family and friends loved it. This will be in my repertoire for sure. Thanks Ina!
I was a hero with this recipe, my family loved it my friends loved it! Great recipe! I am now the new king of brussel sprout cuisine, thanks Ina!
Easy and healthy- total win!
Followed the bones of this recipe: quantities, cook time & temp, & seasoning. It was easy to make balsamic vinegar syrupy: just heated a small amount in small fry pan over low —thanks to reviewers that shared about this. Seemed to take only a minute or two. Followed other reviewers suggestions of using bacon and tossing everything in a gallon ziplock bag to coat (including potatoes— “Little Duos” ~1 1/2”) except the vinegar. I preferred that to going hands on. Cooking time was a little longer due to the potatoes. It was delicious. IDK if my vinegar was not top notch, but probably won’t bother with it next time. Pancetta will be a nice variation.
I have made these multiple times. My aunt said it was the first time she liked brussel sprouts. For the syrupy balsamic I reduced my regular balsamic till syrupy so I didn’t have to buy more (you can add some brown sugar etc if wanted)and I had bacon so I used that, cutting off some extra fat (sometimes I par cook it). Brussel sprouts taste much better than they smell so I encourage you to give this a try. It’s very good. I did roast them much longer tho, about 40 minutes, even tho they were dry and cut smaller. I prefer them crispier and roasted well. I may even finish them in a skillet next time before adding the balsamic just to crisp them even further. As others have said, pancetta and good quality syrupy balsamic are great, but this recipe is so solid that you can sub bacon and make your own syrup as well. Enjoy!
This was easy and so delicious!!
Absolutely delicious! I accidentally added some balsamic glaze before I roasted and then added a small amount while hot out of the oven! A wonderful mistake!
This is awesome, my family loves Ina’s Brussel sprouts !!
Sure would be nice if those giving this a low rating would state WHY! I bet it’s because it was an issue on their end and not the recipe itself. You have to use a good thick balsamic like Ina says. If you use the cheapest balsamic on the shelf at your local piggy wiggly, it’s not going to do this recipe justice. And while bacon is always a nice substitute for pancetta, it pales in comparison to depth of flavor that the pancetta gives. You can also quarter your brussels if they’re too large so the baking time will work for you but you have to remember that every oven can vary in temperature. These flavors mesh well together if you use quality ingredients.