Roasted Brussels Sprouts with Pancetta & Balsamic Vinegar

Adapted from Ina Garten

Quick and simple version: Place Brussels sprouts on a sheet pan, toss with olive oil, salt, and pepper, roast at 400-F for 35 minutes.

Print Recipe

Roasted Brussels sprouts with Balsamic Vinegar & Pancetta

Ingredients

  • 1 1/2 pounds Brussels sprouts, halved
  • 4 ounces pancetta, 1/4-inch-diced
  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 tablespoon balsamic vinegar

Instructions

1

Preheat the oven to 400-F.

2

Place all ingredients, except balsamic vinegar on a sheet pan and toss well. Spread the Brussels sprouts out in a single layer.

3

Roast for 20-30 minutes, tossing once half way through, until tender and browned.

4

Remove from the oven and immediately drizzle with balsamic vinegar.

5

Toss well and taste for seasonings.

0

Rating: 5 out of 5.

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