Balsamic-roasted Brussels sprouts from Barefoot Contessa Foolproof: Recipes You Can Trust (page 196) by Ina Garten

  • Brussels sprouts
  • pancetta
  • balsamic vinegar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LifeofPie on March 11, 2023

    This was quick and easy but I felt that it needed a little more sweetness. I added a little honey upon serving and that improved it. I think adding some sweetness before roasting would be better.

  • Lepa on November 08, 2020

    I could eat a whole pan of these. It's so easy and delicious. Nothing to add here but praise.

  • lorloff on October 11, 2020

    This was really delicious. I did not have enough pancetta so added prosciutto instead. It worked well but next time I will just use three ounces of pancetta which will be enough. Great dish, used balsamic reduction which worked perfectly. Will definitely make again. Highly recommended. My husband ate a good part of it when it came out of the oven before I could get it to the table.

  • Rachaelsb on June 12, 2020

    So easy but such big flavors. Even my husband enjoyed and he's not a Brussels sprouts guy.

  • KarinaFrancis on July 04, 2019

    This was a great weeknight side with some pork chops. Not a lot of effort for big reward and big flavour, will make again!

  • anya_sf on February 03, 2019

    Great! I used pre-chopped pancetta and a balsamic reduction, which was perfect. Did not need quite so much oil.

  • bwehner on December 25, 2012

    Agreed. This is excellent & easy. Adjust cooking time depending on the size of your Brussels sprouts.

  • MKinLA on December 12, 2012

    This recipe is quintessential Ina: low on effort and ingredients but big on taste. Trader Joe's sells diced pancetta in a 4 oz package, so you don't even have to worry about prepping it. However, I increase the oven temp to 425 instead of 400, and I cook up the pancetta for a few minutes in a pan before throwing it in so it ends up being extra crisp and crunchy - a great salty contrast to the soft, sweet Brussels sprouts (made all the sweeter by the balsamic). This is a fall staple in my house now.

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Reviews about this recipe

  • Kitchn

    The sprouts were crispy and tender and slightly sweet from the balsamic, which made them that much better when I got a bite with the salty pancetta. They're gorgeous, too...

    Full review