Somehow we ended up with a kid who likes brussels sprouts. So we’re going with it.
We like Ina Garten’s version of roasted brussels sprouts with salty pancetta and a drizzle of syrupy balsamic vinegar when they come out of the oven. Tonight I roasted them in a ceramic roasting dish (actually two roasting dishes – we had a lot of sprouts!), so I just increased the heat to 425 F/210 C and cooked a little longer (close to 40 minutes) until slightly charred. Those loose leaves that crisp up in the pan are our favorite bites!
Ina’s Roasted Balsamic-Glazed Brussels Sprouts
(from Ina Garten’s 2012 cookbook, Foolproof)
- 1 1/2 lb. brussels sprouts, trimmed and cut in half through the core
- 4 oz. pancetta, sliced 1/4 inch thick
- 1/4 cup good olive oil
- 1 1/2 tsp. kosher salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 1 Tbs. syrupy balsamic vinegar (see note)
Directions:
Preheat the oven to 400 F (200 C).Place the brussels sprouts on a baking sheet, 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, the 1 1/2 tsp. salt and the 1/2 tsp. pepper and toss with your hands. Spread out the mixture in a single layer.Roast the brussels sprouts until they’re tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar and toss again. Taste and adjust the seasoning with salt and pepper. 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.
The Seasoned Traveler 
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