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Balsamic-Roasted Brussels Sprouts

Source of Recipe

From "Barefoot Contessa: Foolproof" by Ina Garten


Recipe Introduction

"Tyler Florence has a terrific restaurant in San Francisco called Wayfare Tavern. It's warm and cozy and the food is very earthy. These crisp roasted Brussels sprouts with spicy pancetta and syrupy balsamic vinegar are inspired by a dish that I ate there. If the sprouts are very large, I cut them in quarters."

List of Ingredients

â—¦ 1 ½ pounds Brussels sprouts, trimmed and cut in half through the core
â—¦ 4 ounces pancetta, sliced ¼ inch thick
â—¦ ¼ cup good olive oil
â—¦ Kosher salt and freshly ground black pepper
â—¦ 1 tablespoon syrupy balsamic vinegar (see Note)


Recipe

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 ½-inch dice and add to the pan. Add the olive oil, 1 ½ 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.

Serves 6




• Note:
You can buy aged balsamic vinegar that's syrupy—and very expensive—or you can boil good balsamic vinegar until reduced to half its volume and it will become syrupy as well.