This recipe is from Ina Garten’s new cookbook, Foolproof.
This cookbook is beautiful and has some amazing looking recipes. I look forward making dishes from it. She also has really great tips on entertaining that make it possible to enjoy your dinner party because you’re not frantically cooking while your guests are at the table. This recipe is delicious and could easily be made without the pancetta for vegetarians. It is amazing what happens when you roast vegetables at high heat.
My only experience with brussels sprouts growing up was seeing them at Luby’s and being too scared to order them (after all –the LuAnn platter of one main dish and two sides required me to have the 1/2 breaded fish filet, with mashed potatoes and corn!)
1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 oz. pancetta, sliced ¼” thick (I used Columbus pancetta, that is already cut into ¼” dice)
1/4 Cup good olive oil
Kosher salt and freshly ground black pepper
1 Tablespoon syrupy balsamic vinegar (see note)
Preheat the oven to 400 degrees.
Place the Brussels sprouts on a sheet pan, including some of the leaves, which get crispy when they’re roasted. Cut the pancetta into ½” dice and add to pan. Add the olive oil, 1 ½ tsp. salt and 1/2 tsp 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 oven, drizzle immediately with the balsamic vinegar and toss again. Taste for seasonings and serve hot.
Note: You can buy aged balsamic vinegar, which can be very expensive, or you can boil good balsamic vinegar until reduced to half its volume and it will be become syrupy as well. (I bought the Kirkland Brand of Balsamic Vinegar from Modena and it is actually quite syrupy and quite reasonable.)