This recipe was adapted slightly from a favorite by Ina Garten. These Balsamic Brussels sprouts become crisp and tender at the same time with a deep caramelized flavor. We Olive Aged Balsamic Vinegar is the perfect finish to this super side dish. The original recipe can be found here.
1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced
1/4 cup We Olive Fresh Garlic Olive Oil or Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper
1 tablespoon We Olive Aged Balsamic Vinegar
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. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out 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.
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