If you’re looking to turn a humble vegetable into a show-stopping side dish, Ina Garten’s Brussel Sprouts with Pancetta is a recipe you’ll want to keep in rotation. Roasted to perfection with crispy bits of pancetta and a splash of balsamic vinegar, this dish brings out the rich, caramelized flavours of Brussels sprouts in a way that’s both elegant and incredibly satisfying.

What are Ina Garten’s Brussel Sprouts Pancetta?

Ina Garten’s Brussel Sprouts with Pancetta is a roasted vegetable dish that combines halved Brussels sprouts with diced pancetta, olive oil, and a hint of balsamic vinegar. The sprouts become beautifully golden and slightly crisp on the outside, while the pancetta adds a salty crunch that pairs perfectly with the balsamic glaze.

This simple recipe captures the best of rustic and refined cooking—just a handful of ingredients, a hot oven, and big, bold flavour. It’s the kind of dish that might just convert a Brussels sprout skeptic into a fan.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Brussel Sprouts with Pancetta

Naturally caramelized flavour – Roasting brings out the sprouts’ nutty, sweet notes.
Minimal ingredients, big impact – Only a few items needed for maximum flavour.
Perfectly balanced taste – The saltiness of pancetta, sweetness of balsamic, and earthy sprouts work beautifully together.
Great for holidays or everyday meals – Versatile enough for a casual dinner or formal occasion.
Quick and easy prep – Minimal prep work with only 30–40 minutes from start to finish.
Elegant yet hearty – Looks impressive but feels down-to-earth and satisfying.

Ingredients Needed to Make Ina Garten Brussel Sprouts Pancetta

Here’s what you’ll need to recreate this flavour-packed side:

1 1/2 pounds Brussels sprouts, trimmed and cut in half
4 ounces pancetta, diced
3 tablespoons olive oil
1 teaspoon kosher salt (or to taste)
1/2 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar

Instructions to Prepare Ina Garten Brussel Sprouts Pancetta

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment or foil.
Prepare the sprouts – Trim the ends off each Brussels sprout and slice them in half.
Toss with seasoning – In a large bowl, mix Brussels sprouts with olive oil, salt, and pepper until well coated.
Add pancetta – Spread the sprouts on the baking sheet in a single layer and scatter diced pancetta over them.
Roast until golden – Place in the oven and roast for 25 to 30 minutes, tossing once halfway through, until the sprouts are browned and the pancetta is crispy.
Finish with balsamic – Remove from the oven and drizzle with balsamic vinegar while still hot. Toss gently and serve warm.

What Goes Well With Ina Garten Brussel Sprouts Pancetta

Pair with roasted meats – Works beautifully with roast chicken, pork loin, or turkey.
Serve alongside creamy dishes – Complements mashed potatoes or macaroni and cheese.
Balance with fresh salads – A simple arugula or spinach salad lightens up the plate.
Include in a festive spread – Ideal for Thanksgiving, Christmas, or other holiday dinners.
Add to grain bowls – Pairs well with quinoa, rice, or couscous for a wholesome lunch.
Use as a brunch side – Delicious next to eggs or frittatas on a weekend breakfast table.

Key Tips for Making Ina Garten Brussel Sprouts Pancetta

Cut sprouts evenly – Uniform size ensures even cooking and browning.
Don’t overcrowd the pan – Space the sprouts out so they roast, not steam.
Flip halfway through – Turning helps them caramelize evenly.
Use thick pancetta – Diced cubes hold their shape better than thin slices.
Watch for crispiness – Pancetta should be golden and crispy, not soft.
Add vinegar while hot – It soaks in better and balances the flavours.
Season at the end if needed – Pancetta is salty, so taste before adding extra salt.

Creative Variations of Ina Garten Brussel Sprouts Pancetta

Sprinkle with parmesan – A touch of grated cheese adds richness.
Add toasted nuts – Try walnuts or almonds for crunch and earthiness.
Mix in dried cranberries – Introduces a sweet-tart contrast.
Toss with honey or maple – Balances the saltiness of pancetta.
Add garlic or shallots – For an aromatic layer of depth.
Use bacon instead of pancetta – A more common substitute with a smoky flavour.
Try with aged balsamic – Adds extra complexity and sweetness.

Storage Guidelines for Ina Garten Brussel Sprouts Pancetta

Store in the fridge – Use an airtight container and refrigerate for up to 3 days.
Avoid sogginess – Cool completely before sealing to prevent steam build-up.
Freeze for later – Though best fresh, it can be frozen for up to 1 month.
Label and date – Helps track freshness if making in advance.
Store dressing separately – If prepping ahead, add balsamic just before serving.
Avoid stacking – Store in a shallow layer to maintain texture.

Reheating Tips for Ina Garten Brussel Sprouts Pancetta

Use the oven for best texture – Reheat at 375°F (190°C) for 10–15 minutes.
Try a skillet – Sauté on medium heat for a crisp finish.
Microwave with care – Use short bursts and cover loosely to retain moisture.
Add a splash of oil – Helps revive the roasted texture during reheating.
Avoid overcooking – Heat until just warmed through to preserve taste and texture.
Toss with fresh balsamic – A quick drizzle after reheating refreshes the flavour.

Nutrition Value (per serving)

Calories: 180 kcal
Carbohydrates: 10g
Protein: 7g
Fat: 13g
Fiber: 4g
Sugars: 3g
Sodium: 420mg
Iron: 1.3mg

Nutrition values are approximate and may vary based on exact ingredients.

FAQs

How do you make Brussels sprouts crispy in the oven?

To get crispy Brussels sprouts, make sure they’re well-dried after rinsing, cut in half, and roasted cut-side down on a baking sheet. Leave space between each piece so they roast instead of steaming. High heat—around 400°F—is ideal for achieving a crisp, caramelized finish.

Can I substitute bacon for pancetta in this Brussels sprouts recipe?

Yes, thick-cut bacon can be used instead of pancetta. Dice it into small pieces and roast alongside the Brussels sprouts. Bacon adds a smokier flavor, while pancetta offers a more delicate, savory taste.

When should I add balsamic vinegar to roasted Brussels sprouts?

Balsamic vinegar should be added right after the Brussels sprouts come out of the oven. Drizzling it while the dish is still hot allows the vinegar to coat evenly and soak in, giving the sprouts a tangy-sweet finish without becoming soggy.

Do you need to blanch Brussels sprouts before roasting with pancetta?

No, blanching is not necessary. Roasting the raw Brussels sprouts directly at high heat ensures better flavor and texture. It also helps the pancetta crisp up alongside the sprouts without overcooking.

Wrapping Up

Ina Garten’s Brussel Sprouts with Pancetta is a masterclass in transforming simple ingredients into something special. With crispy pancetta, perfectly caramelized sprouts, and a hint of balsamic, this dish hits all the right notes—salty, sweet, tangy, and savoury.

If you want a go-to side that impresses guests or makes your everyday meals feel more elevated, this is the one to try. It’s a quick win in both flavour and presentation—truly a Barefoot Contessa favourite worth making again and again.