Brussels sprouts baked in balsamic vinegar

Votes: 9

How to Make - Balsamic Roasted Brussels Sprouts

Time: 40 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 199, total fat 15 G., saturated fats G., proteins 7 G., carbohydrates 11 G., fiber G., cholesterol mg, sodium mg, sugar G.

You'll need just a few ingredients to make Brussels sprouts using one of Ina Garten's favorite recipes. These include salted pancetta for a more intense flavor and a touch of balsamic vinegar for a tangy twist.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 g peeled and cut in half lengthwise along the stalk Brussels sprouts
110 g pancetta, diced into 0.5 cm cubes
1/4 cup olive oil
Salt and ground black pepper
1 tbsp syrupy balsamic vinegar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Brussels sprouts, balsamic vinegar, pancetta

Cooking the dish according to the recipe:

Preheat oven to 400°F (205°C). Place the Brussels sprouts on a baking sheet, along with individual leaves, which will crisp up as they roast. Add the pancetta, olive oil, 1.5 teaspoons of salt, and 1/2 teaspoon of pepper. Toss with your hands and spread into a single layer.
Roast the Brussels sprouts for 20-30 minutes until tender and nicely browned, and the pancetta is crisp. Stir occasionally during roasting. Remove from the oven, immediately drizzle with balsamic vinegar, and toss again. Taste for seasoning and serve hot.

Categories:

recipe / Calorie content of prepared meals / Main courses / Vegetables and mushrooms / Cabbage dishes / Main courses with cabbage / Brussels sprouts dishes / Ina Garten / The Barefoot Countess

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