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.