How? This recipe has a few tricks up its sleeve: For one: pancetta. Ina roasts the spouts with pancetta. In the oven, the sprouts and the pancetta crisp up in unison, the fat from the pancetta flavoring the sprouts, whose crispy surfaces emerge glistening and caramelized. Second: balsamic vinegar. Just as the sprouts finish roasting, Ina tosses them with a few tablespoons of syrupy balsamic vinegar, which serves not only to deglaze the pan but also to provide that bite that members of the cabbage family so often need. When I made these roasted Brussels sprouts most recently for a small dinner party alongside mustard-roasted chicken, our friends, admittedly skeptical about Brussels sprouts, gobbled them up, helped themselves to seconds, and made a point to ask about their preparation.
A Few Notes:
Is the pancetta necessary? I find when I make these roasted Brussels sprouts without the pancetta, I don’t miss it. But when I make the Brussels sprouts with the pancetta, they are especially delicious. What if I don’t have (expensive) syrupy balsamic vinegar? Make it yourself! Simply place 1/4 to 1/2 cup balsamic vinegar in a small skillet or saucepan. Simmer it until it reduces to a syrupy consistency or coats the back of a spoon. Simple, economical, and delicious!
3 More Favorite Brussels Sprout Recipes
How to Make Roasted Brussels Sprouts
Remove sprouts from stalk and trim off any tough ends. Cut each one in half: Transfer to a sheet pan and coat with olive oil, salt, and pepper: Ina’s original recipe calls for tossing the sprouts with pancetta at this step. As I noted above: the pancetta is delicious, but I don’t miss it when it’s not there: Roast at 400ºF for about 20 minutes; then toss and roast for another 5-10 minutes or until browned to your liking. Meanwhile: reduce 1/2 cup of balsamic vinegar in a small skillet or saucepan until thick and syrupy: Toss the roasted Brussels sprouts with the reduced balsamic directly on the sheet pan: Transfer to a serving bowl: 5 from 9 reviews Notes: As noted above, I served these Brussels sprouts with the mustard-roasted chicken for a dinner party. The rest of the menu was simple, too: we started with a ball of burrata sprinkled with sea salt served with crackers and peasant bread, and we finished the evening with Balzano apple cake. Also, I find these to be just as delicious without the pancetta. Balsamic: You can buy expensive aged balsamic vinegar that’s syrupy or you can simmer balsamic vinegar until it’s reduced to half its volume. Simply simmer 1/2 cup vinegar in a small saucepan until it is thick and syrupy. This will give you 1/4 cup of syrupy balsamic vinegar.
