Balsamic-Roasted Brussels Sprouts

58 Ratings
Recipe courtesy ofBarefoot Contessa

Yield: 6 servings

Level: None

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Ingredients

  • 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
  • 4 ounces pancetta, 1/4-inch-diced
  • 1/4 cup good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon syrupy balsamic vinegar

Directions

  • Preheat the oven to 400 degrees. 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, 1 1/2 teaspoons salt, and 1/2 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.

Show more
Show: Barefoot Contessa
Episode: Game Plan

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58 Ratings

KathyC5611
I agree with those that have said this recipe is too salty. The pancetta likely has all the salt you need. Other than that, this recipe was excellent and I would definitely make it again. See All Reviews Post Review

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