Ina Garten'S Balsamic Roasted Brussels Sprouts With Pancetta

Name: Ina Garten'S Balsamic Roasted Brussels Sprouts With Pancetta
Prep time: 10 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 1/2 pounds brussels sprouts, trimmed & halved, leaves reserved; 4 oz pancetta, cut into 1/4-inch pieces (I used 2 oz hard salami); 2 tbsp- 1/4 cup olive oil; salt and freshly ground black pepper, to taste; 1 tbsp reduced balsamic syrup, or make your own (see note below); 1/4 cup balsamic vinegar; 1 tsp sugar

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 4

Cost: $4.50 /serving

Author : Emilie Raffa

brussels sprouts pancetta balsamic glaze

Ina Garten'S Balsamic Roasted Brussels Sprouts With Pancetta

Ingredients

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1 1/2 pounds brussels sprouts, trimmed & halved, leaves reserved4 oz pancetta, cut into 1/4-inch pieces (I used 2 oz hard salami)2 tbsp- 1/4 cup olive oilsalt and freshly ground black pepper, to taste1 tbsp reduced balsamic syrup, or make your own (see note below)1/4 cup balsamic vinegar1 tsp sugar

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Instructions

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Step 1

Preheat your oven to 400 F. Line a sheet pan with parchment paper.

Step 2

Add the sprouts and the reserved leaves to the sheet pan. Add the pancetta (or salami). Coat with olive oil and season with salt and pepper.

Step 3

Roast for 20-30 minutes, stirring occasionally for even browning.

Step 4

Towards the end of cooking, prepare the balsamic syrup. Pour the vinegar into a small sauté pan and sprinkle with sugar. Reduce the mixture over medium-low heat; it will only take 1-2 minutes. Keep your eye on it so it doesn’t burn! You should end up with 1 tbsp of reduced syrup.

Step 5

When the sprouts are ready, drizzle the hot balsamic syrup directly over the pan. Toss well to combine.

Step 6

Serve right away.