- 1½ pounds Brussels sprouts. You need to trim them and then cut them in half do it through the core
- 4 ounces pancetta. They should be diced in ¼ inch size
- ¼ cup olive oil. Pick the one with good quality
- Kosher salt
- Black pepper preferably the freshly ground one
- 1 tablespoon syrupy balsamic vinegar
Preheat the oven to around 400 degrees Fahrenheit
Place all the Brussels sprouts on the sheet pan. You should even include the loose leaves. They will get crispy and tasty when they are thoroughly roasted
Add the olive oil, pancetta, ½ teaspoon of pepper, and 1 ½ teaspoons of salt. By simply using your hands, toss the seasoning together. Then, spread everything within one layer.
Roast the sprouts for 20 minutes – 30 minutes should be the maximum. These Brussels sprouts should be nicely browned and tender. Pancetta should also be cooked. During roasting, you should toss once to make sure that everything is evenly roasted and cooked.
Remove the sprouts from your oven. Immediately drizzle balsamic vinegar on top of it. and then toss again.
Don’t forget to taste for seasonings.
It’s okay to serve it while hot and warm.
The vinegar can also make a difference. It’s always advisable to use the good quality one, instead of the cheap and most likely lousy one. If you do have thinner vinegar, you can boil it so it reaches a nice syrupy texture, and then you can mix it up with the sprouts.
In the end, this recipe is perfect for those who want to try a healthy, tasty, and easy meal without having to worry about calories. This balsamic roasted Brussels Sprouts Ina Garten recipe is just perfect for everyone!