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
Scale
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.