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I have always been a fan of roasted vegetables. So simple, and the end result – absolutely delicious and full of flavor. I have also always loved bacon and especially pancetta. So when I came across Ina Garten’s recipe for balsamic roasted Brussels sprouts I was instantly curious.
If you’ve never had Brussels sprouts, don’t shy away as they can be roasted to scrumptious bites of vegetables disguised as bursts of flavor. Served as a side dish with any type of protein you prefer, and don’t hesitate to eat it as a meal by itself as I did last week. Drizzle it with quality balsamic that is rich, thick and sweet and pair with a lovely glass of red wine. Bon appetit!
Balsamic Roasted Brussel Sprouts with Pancetta
- 1 1/2 lb Brussels sprouts trimmed and cut in half through the core
- 4 ounces pancetta sliced ¼ inch thick
- 1/2 cup extra virgin olive oil
- 1 Tbsp high viscosity balsamic vinegar or simply reduce down the balsamic vinegar you have by a third over medium-low heat in a sauce pan.
- fleur de sel and freshly ground pepper to taste
- 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.