Recipes Side Dishes Vegetables Balsamic-Roasted Brussels Sprouts

Balsamic-Roasted Brussels Sprouts

Balsamic-Roasted Brussels Sprouts is rated 5.0 out of 5 by 5.
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Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 6

Tyler Florence has a terrific restaurant in San Francisco called Wayfare Tavern. It’s warm and cozy and the food is very earthy. These crisp roasted brussels sprouts with spicy pancetta and syrupy balsamic vinegar are inspired by a dish that cookbook author Ina Garten ate there. If the sprouts are very large, cut them into quarters.

Ingredients:

  • 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 an oven to 400°F.

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.

Adapted from Barefoot Contessa Foolproof, by Ina Garten (Clarkson/Potter Publishers, 2012).

Rated 5 out of 5 by from Easy and delicious side dish So easy and delicious. I reduced the balsamic vinegar so it was more of a syrup. It made it a little sweeter and complimented the sprouts nicely.
Date published: 2015-01-01
Rated 5 out of 5 by from Soooooo Delicious!!!! Brussels Sprouts came out so good that we finished everything. I have bough Brussels sprouts in the past but did not like them for some reason but after seeing this recipe I decided to give it a try and will definitely make them again.
Date published: 2014-01-24
Rated 5 out of 5 by from Super Easy and Tasty Sometimes you just get tired of the same ol' same ol' ways you cook veggies. This was simple, easy and really tasty! I'd definitely make it again.
Date published: 2013-11-07
Rated 5 out of 5 by from Great veggie sidedish My boyfriend does not like Brussels Sprouts, but loved this dish! Tasty, and very easy to make...a nice change of pace when other veggies start getting "boring"
Date published: 2013-04-08
Rated 5 out of 5 by from Simple & Delicious This recipe was a hit! I used turkey bacon instead and boiled down a good balsamic vinegar as noted instead of buying an aged balsamic vinegar and it was absolutely delicious! This is now one of my favorite side dishes. :)
Date published: 2012-11-19
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