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Ina Garten Brussel Sprouts Pancetta

Ina Garten Brussel Sprouts Pancetta
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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.

Ingredients

Scale

  • 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

  • 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.

Find it online: https://inagartencooks.com/ina-garten-brussel-sprouts-pancetta/