Thursday, November 28, 2019

Ina Garten: Balsamic-Roasted Brussels Sprouts

I know most people are not Brussels sprouts people, but my family most definitely is.  What's not to like about mini cabbages, especially when they're all roasty and fabulous?  So I'm always looking for a new recipe for these little guys.  This is one is pretty simple, but the balsamic vinegar syrup really balances everything out in a pretty delicious way.  Definitely a keeper.

Note: I did not have a very expensive syrupy balsamic vinegar, so I cooked ½ cup of semi-expensive balsamic vinegar and 1 teaspoon of honey over medium-high heat until it reached a syrupy 2 tablespoons and used all of it.

Balsamic-Roasted Brussels Sprouts
From Ina Garten

1½ pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, ¼-inch-diced
¼ cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Preheat the oven to 400°F.

Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1½ teaspoons salt, and ½ teaspoon pepper, toss with your hands, and spread out 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.

Makes 6 servings

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