Balsamic-Roasted Brussels Sprouts

My family loves brussels sprouts.  This Barefoot Contessa recipe is a great way to make them.  I also like to make them plain; tossed with olive oil, kosher salt and pepper. Browning them under the broiler, so that the leaves get a little black on the edges is yummy too.

Serves 6

1/2 pounds brussels sprouts, trimmed and cut in half 

4 ounces pancetta, sliced ¼ inch thick
¼ cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar 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. Cut the pancetta into 1/2-inch dice and add to the pan. Add the olive oil, 1½ teaspoons salt, and ½ teaspoon pepper and toss with your hands. Spread out the mixture 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. 

Ina Garten 2012 

Barefoot Contessa Foolproof

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