Ina Garten's Balsamic Roasted Brussels
A Boring Vegetable Get a Bold Flavor Boost
Ina Garten has released one of her best cookbooks yet. Find great recipes, tips and more from "Barefoot Contessa Foolproof: Recipes You Can Trust."
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 ½-inch dice and add to the pan. Add the olive oil, 1 ½ teaspoons salt, and ½ 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.
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)