Streams

Ina Garten's Balsamic Roasted Brussels Sprouts

Thursday, October 18, 2012

Serves 6

1½ pounds Brussels sprouts, trimmed and cut in half through the core

4 ounces pancetta, sliced ¼ inch thick

¼ 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 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.

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.

Reprinted from the book Barefoot Contessa Foolproof copyright © 2012 by Ina Garten.  Photograph copyright © 2012 by Quentin Bacon.  Published by Clarkson Potter, a division of Random House, Inc.

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Comments [3]

Maya

Hilary,
Try smoked Tempeh. It can be a little bitter but would hold up well to the heat and the sweet of the balsamic vinegar would probably cut the bitterness. You also might try an extra firm baked tofu (like the one from Trader Joe's) cut into thin strips.

You probably don't even need the pancetta element in the dish. I have just omitted the pancetta and then sprinkled some pignoli or smoked salt on top.

Mar. 06 2013 06:32 PM
Medusas Garden

Be careful with Morning star type foods. The may be vegetarian but they are made from GMO produce

Feb. 20 2013 03:34 PM
hilary from Brooklyn

I lovelovelove roasted brussels sprouts and like this as yet another way to try it.
As a vegetarian, I would leave out the pancetta, though.
I often use Morningstar Farm's fake bacon but it doesn't always hold up well in these longer-cooking applications.
Do you have a suggestion for a substitute?

Thank you!

Feb. 20 2013 02:43 PM

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