Balsamic-Roasted Brussels Sprouts

I bought seasonal Brussels sprouts by the stalks before I left for a vacation. They’ve kept well in the fridge. Then I found the right recipe for them. This balsamic-roasted Brussels sprouts recipe by Ina Garten was so simple to prepare with very few ingredients involved, other than the balsamic vinegar and pancetta. I prefer a vegetarian dish. So I replaced pancetta with some fresh pomegranate seeds.

Turn the oven temperature high, to over 400°F. That seems to be key to get the dish right. Put the halved Brussels sprouts in the sheet pan in a single layer. Sprinkle liberally with salt, pepper and extra-virgin olive oil over the Brussels sprouts. Roast them until they are evenly browned. Then drizzle balsamic vinegar and dress the finished sprouts with pomegranate seeds.

The 25-year aged balsamic vinegar I used turns every vegetable into an intensely flavorful bite. In addition, pomegranate seeds add just the right amount of fruity freshness and brightness to the dish.

I prefer roasting the Brussels sprouts because the outer leaves turn crispy, unlike any methods of cooking them. Of course, deep-frying the sprouts accomplish the desirable crispiness. However, roasting requires so much less oil than frying. It is effortless to pop a sheet pan of Brussels sprouts in the oven. In almost no time, you get a tray of healthy, aromatic, tender and crusty sprouts ready for service. It makes a perfect side for the Thanksgiving table as well.

Print Recipe

Balsamic-Roasted Brussels Sprouts

Serves: 6

Ingredients

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

Instructions

1

Preheat the oven to 400 degrees.

2

Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Cut the pancetta into ½-inch dice and add to the pan. Add the olive oil, 1½ teaspoons salt, and ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer.

3

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.

Notes

Adapted from barefootcontessa.com