Introduction: Can a Simple Veggie Dish Be Bold, Crispy, and Irresistible?
Looking for a side dish that’s both easy and packed with flavor? Balsamic-Roasted Brussels Sprouts, inspired by Ina Garten’s recipe, transforms humble sprouts into a crispy, savory, and slightly sweet masterpiece with pancetta and balsamic vinegar. Rated 4.5 out of 5 stars from 400 reviews, this recipe is a holiday and weeknight favorite. Ready to roast a dish that wins over even Brussels sprouts skeptics? Let’s dive into this delicious recipe!
Overview: Why Balsamic-Roasted Brussels Sprouts Shine
Balsamic-Roasted Brussels Sprouts are loved for their crispy texture, savory pancetta, and tangy-sweet balsamic finish. Here’s what makes them special:
- Time Requirement: Approximately 10 minutes prep, 20-30 minutes cooking, totaling about 30-40 minutes.
- Difficulty Level: Easy—requires basic trimming, tossing, and roasting, perfect for all skill levels.
- Why It’s Special: Roasting creates crispy leaves and tender centers, while pancetta and balsamic vinegar add rich, savory, and sweet notes. This recipe serves 6, ideal for holiday meals or family dinners.
Perfect for Thanksgiving, Christmas, or any occasion where vibrant veggies steal the show.
Essential Ingredients
Balsamic-Roasted Brussels Sprouts use simple ingredients for a bold result. Here’s what you’ll need for 6 servings:
- 1 ½ pounds Brussels sprouts, trimmed and cut in half through the core: The hearty, flavorful base.
- 4 ounces pancetta, ¼-inch-diced: Adds savory, salty richness.
- ¼ cup good olive oil: Ensures even roasting and crispiness.
- 1 ½ teaspoons kosher salt: Enhances flavor.
- ½ teaspoon freshly ground black pepper: Adds subtle spice.
- 1 tablespoon syrupy balsamic vinegar: Provides a sweet-tangy finish.
Why These Ingredients Matter
- Brussels Sprouts: Halved for crispy edges and tender centers; loose leaves add extra crunch.
- Pancetta: Infuses smoky, savory depth.
- Balsamic Vinegar: Balances richness with a sweet-tart glaze.
- Olive Oil: Promotes browning and crispiness.
Substitutions and Variations
- Brussels Sprouts: Use frozen (thawed and patted dry) if fresh aren’t available; adjust roasting time slightly.
- Pancetta: Swap with bacon, prosciutto, or omit for vegetarian (add 1 teaspoon smoked paprika for flavor).
- Olive Oil: Replace with avocado oil or melted butter for a richer taste.
- Balsamic Vinegar: Use balsamic glaze or reduce 2 tablespoons regular balsamic with 1 teaspoon honey.
- Vegan Option: Omit pancetta and use plant-based bacon or ½ cup roasted nuts (e.g., walnuts).
- Gluten-Free: Naturally gluten-free; ensure pancetta is gluten-free.
- Flavor Variations:
- Parmesan Brussels Sprouts: Sprinkle ¼ cup grated Parmesan before roasting.
- Spicy Brussels Sprouts: Add ½ teaspoon red pepper flakes with the salt.
- Garlic Brussels Sprouts: Toss with 2 minced garlic cloves before roasting.
- Maple Brussels Sprouts: Replace balsamic with 1 tablespoon maple syrup.
- Nutty Brussels Sprouts: Add ¼ cup toasted pine nuts or almonds after roasting.
Step-by-Step Instructions
Making Balsamic-Roasted Brussels Sprouts is a quick process that yields a crispy, flavorful dish. Let’s get roasting!
Step 1: Gather and Prep
- Gather all ingredients: 1 ½ pounds Brussels sprouts, 4 ounces pancetta, ¼ cup olive oil, 1 ½ teaspoons kosher salt, ½ teaspoon black pepper, 1 tablespoon syrupy balsamic vinegar.
- Preheat the oven to 400°F (204°C).
- Trim Brussels sprouts, removing tough ends, and cut in half through the core; keep loose leaves.
- Dice pancetta into ¼-inch pieces if not pre-diced.
- Prepare a sheet pan.
Tip: Trim only the tough ends to keep sprouts intact; rinse and pat dry for crispiness.
Step 2: Toss and Arrange
- Place Brussels sprouts (including loose leaves) on the sheet pan.
- Add 4 ounces diced pancetta, ¼ cup olive oil, 1 ½ teaspoons kosher salt, and ½ teaspoon black pepper.
- Toss with your hands to coat evenly.
- Spread in a single layer for even roasting.
Tip: Ensure sprouts are cut-side down for maximum browning; avoid overcrowding the pan.
Step 3: Roast
- Roast at 400°F for 20-30 minutes, until Brussels sprouts are tender and nicely browned and pancetta is cooked.
- Toss once halfway through to ensure even cooking.
Tip: Check at 20 minutes; loose leaves should be crispy, and sprouts should be fork-tender.
Step 4: Add Balsamic and Serve
- Remove from the oven and immediately drizzle with 1 tablespoon syrupy balsamic vinegar.
- Toss to coat evenly.
- Taste and adjust seasoning with additional salt or pepper if needed.
- Serve hot, about ¾ cup per serving.
Tip: Drizzle balsamic evenly for balanced flavor; serve immediately for maximum crispiness.
Assembly: Building the Perfect Balsamic-Roasted Brussels Sprouts
Making Balsamic-Roasted Brussels Sprouts is all about achieving crispy, savory perfection. Here’s how to make them shine:
- Brussels Sprouts: Halved and roasted for crispy edges and tender centers.
- Pancetta: Adds salty, smoky depth as it crisps.
- Olive Oil and Seasonings: Ensure even roasting and bold flavor.
- Balsamic Vinegar: Provides a sweet-tangy glaze to tie it all together.
Presentation Tips
- Serve on a platter or in a shallow bowl to showcase crispy leaves.
- Garnish with extra balsamic drizzle or a sprinkle of sea salt for elegance.
- Pair with holiday dishes like roast turkey, scalloped potato gratin, or macaroni and cheese.
Storage and Make-Ahead Tips
Balsamic-Roasted Brussels Sprouts are best fresh but can be stored or prepped ahead.
- Storage:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 1 month; texture may soften slightly.
- Make-Ahead:
- Trim and halve Brussels sprouts up to 1 day ahead; store in an airtight container in the fridge.
- Toss with oil, pancetta, and seasonings just before roasting for best results.
- Reheating: Reheat in a 350°F oven for 10-12 minutes to restore crispiness; avoid microwaving.
- Tip: Add fresh balsamic drizzle after reheating to revive flavor.
Recipe Variations
Balsamic-Roasted Brussels Sprouts are versatile and easy to customize. Here are some fun twists:
- Cheesy Brussels Sprouts: Top with ¼ cup grated Pecorino Romano before serving.
- Vegan Brussels Sprouts: Omit pancetta and add ½ cup roasted chickpeas for crunch.
- Gluten-Free Brussels Sprouts: Naturally gluten-free; ensure pancetta is gluten-free.
- Honey-Balsamic Brussels Sprouts: Mix 1 teaspoon honey with balsamic for extra sweetness.
- Citrus Brussels Sprouts: Add 1 tablespoon orange zest before roasting.
Nutrition Information (Per Serving, Based on 6 Servings)
- Calories: Approximately 200-250 kcal (varies by portion size and pancetta).
- Protein: Moderate, from pancetta.
- Fat: Moderate, from olive oil and pancetta.
- Carbs: Low, from Brussels sprouts and balsamic.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Crispy Perfection!
Balsamic-Roasted Brussels Sprouts are the side dish that brings crispy, savory, and tangy perfection to every bite. With tender sprouts, crispy pancetta, and a sweet balsamic glaze, they’re perfect for Thanksgiving, Christmas, or any cozy meal. Easy to make with a big flavor payoff, this dish is sure to impress your guests. So, grab your sheet pan, roast up this vibrant recipe, and enjoy a holiday favorite. We’d love to hear how your Brussels sprouts turn out—share your creations in the comments or on social media!
Print
Balsamic-Roasted Brussels Sprouts
Description
Looking for a side dish that’s both easy and packed with flavor? Balsamic-Roasted Brussels Sprouts, inspired by Ina Garten’s recipe, transforms humble sprouts into a crispy, savory, and slightly sweet masterpiece with pancetta and balsamic vinegar.
Ingredients
Balsamic-Roasted Brussels Sprouts use simple ingredients for a bold result. Here’s what you’ll need for 6 servings:
- 1 ½ pounds Brussels sprouts, trimmed and cut in half through the core: The hearty, flavorful base.
- 4 ounces pancetta, ¼-inch-diced: Adds savory, salty richness.
- ¼ cup good olive oil: Ensures even roasting and crispiness.
- 1 ½ teaspoons kosher salt: Enhances flavor.
- ½ teaspoon freshly ground black pepper: Adds subtle spice.
- 1 tablespoon syrupy balsamic vinegar: Provides a sweet-tangy finish.
Why These Ingredients Matter
- Brussels Sprouts: Halved for crispy edges and tender centers; loose leaves add extra crunch.
- Pancetta: Infuses smoky, savory depth.
- Balsamic Vinegar: Balances richness with a sweet-tart glaze.
- Olive Oil: Promotes browning and crispiness.
Substitutions and Variations
- Brussels Sprouts: Use frozen (thawed and patted dry) if fresh aren’t available; adjust roasting time slightly.
- Pancetta: Swap with bacon, prosciutto, or omit for vegetarian (add 1 teaspoon smoked paprika for flavor).
- Olive Oil: Replace with avocado oil or melted butter for a richer taste.
- Balsamic Vinegar: Use balsamic glaze or reduce 2 tablespoons regular balsamic with 1 teaspoon honey.
- Vegan Option: Omit pancetta and use plant-based bacon or ½ cup roasted nuts (e.g., walnuts).
- Gluten-Free: Naturally gluten-free; ensure pancetta is gluten-free.
- Flavor Variations:
- Parmesan Brussels Sprouts: Sprinkle ¼ cup grated Parmesan before roasting.
- Spicy Brussels Sprouts: Add ½ teaspoon red pepper flakes with the salt.
- Garlic Brussels Sprouts: Toss with 2 minced garlic cloves before roasting.
- Maple Brussels Sprouts: Replace balsamic with 1 tablespoon maple syrup.
- Nutty Brussels Sprouts: Add ¼ cup toasted pine nuts or almonds after roasting.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 1 ½ pounds Brussels sprouts, 4 ounces pancetta, ¼ cup olive oil, 1 ½ teaspoons kosher salt, ½ teaspoon black pepper, 1 tablespoon syrupy balsamic vinegar.
- Preheat the oven to 400°F (204°C).
- Trim Brussels sprouts, removing tough ends, and cut in half through the core; keep loose leaves.
- Dice pancetta into ¼-inch pieces if not pre-diced.
- Prepare a sheet pan.
Tip: Trim only the tough ends to keep sprouts intact; rinse and pat dry for crispiness.
Step 2: Toss and Arrange
- Place Brussels sprouts (including loose leaves) on the sheet pan.
- Add 4 ounces diced pancetta, ¼ cup olive oil, 1 ½ teaspoons kosher salt, and ½ teaspoon black pepper.
- Toss with your hands to coat evenly.
- Spread in a single layer for even roasting.
Tip: Ensure sprouts are cut-side down for maximum browning; avoid overcrowding the pan.
Step 3: Roast
- Roast at 400°F for 20-30 minutes, until Brussels sprouts are tender and nicely browned and pancetta is cooked.
- Toss once halfway through to ensure even cooking.
Tip: Check at 20 minutes; loose leaves should be crispy, and sprouts should be fork-tender.
Step 4: Add Balsamic and Serve
- Remove from the oven and immediately drizzle with 1 tablespoon syrupy balsamic vinegar.
- Toss to coat evenly.
- Taste and adjust seasoning with additional salt or pepper if needed.
- Serve hot, about ¾ cup per serving.
Tip: Drizzle balsamic evenly for balanced flavor; serve immediately for maximum crispiness.
FAQs
1. Why are my Brussels sprouts not crispy?
Overcrowding or insufficient oil can cause steaming; spread in a single layer and ensure even oil coating.
2. Can I use frozen Brussels sprouts?
Yes, thaw and pat dry thoroughly; roasting time may be slightly shorter.
3. Is this recipe gluten-free?
Yes, naturally gluten-free; confirm pancetta is gluten-free.
4. Can I omit the pancetta?
Yes, skip for vegetarian or add smoked paprika or nuts for flavor.
5. Why is my dish too oily?
Excess oil or uneven tossing can cause oiliness; measure oil carefully and toss well.
6. Can I prepare this in advance?
Yes, trim and halve sprouts up to 1 day ahead; roast fresh for best texture.
7. What are the health benefits of this dish?
Brussels sprouts are high in fiber, vitamins C and K; pancetta and oil add fat, so enjoy in moderation.