Good Morning America Recipes

Ina Garten's Balsamic Roasted Brussels

A Boring Vegetable Get a Bold Flavor Boost

PHOTO: Ina Gartens balsamic-roasted Brussels sprouts are shown here.
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Servings:6
Difficulty: Easy
Cook Time: min

Ina Garten has released one of her best cookbooks yet. Find great recipes, tips and more from "Barefoot Contessa Foolproof: Recipes You Can Trust."

Ingredients

  • 1?? pounds Brussels sprouts, trimmed and cut in half through the core
  • 4 ounces pancetta, sliced ?? inch thick
  • ?? cup good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon syrupy balsamic vinegar (see note)
  • Cooking 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. Cut the pancetta into ??-inch dice and add to the pan. Add the olive oil, 1 ?? teaspoons salt, and ?? teaspoon pepper and toss with your hands. Spread out the mixture 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.

    Note:

    You can buy aged balsamic vinegar that's syrupy???and very expensive???or you can boil good balsamic vinegar until reduced to half its volume and it will become syrupy as well.

    Recipe courtesy BAREFOOT CONTESSA FOOLPROOF: Recipes You Can Trust by Ina Garten (Potter; $35, October 30, 2012)

    Recipe Summary

    Main Ingredients: brussels sprouts, balsamic vinegar

    Course: Side Dish


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