I’ve become a big fan of Brussel sprouts lately. And let’s face it, always a big fan of Ina! My husband took one look at them and said “they look so good!”. As incredibly surprised as I was at that reaction, when we started eating, he blew me away, exclaiming “these taste like candy!”. But, the fact is, he sure was right. This recipe for Brussel sprouts is incredible.
I adapted it to feed just the two of us and used bacon instead of pancetta. Although I’m certain that if I had made the entire pound of Brussel sprouts, we would have eaten them. They are that good!
Ina Garten’s Balsamic Roasted Brussel Sprouts
Serving Size: 2
1/2 pound Brussel sprouts, trimmed and cut through the core
2 strips of bacon, 1/4 inch diced
2 tablespoons olive oil
salt and pepper
1 tablespoon syrupy balsamic vinegar
Preheat oven to 400 degrees. Place the cut Brussel sprouts on a sheet pan, including the loose leaves which get crispy when they are roasted. Add the bacon, olive oil, about 1/2 teaspoon salt and 1/4 teaspoon pepper, toss with your hands and spread out in a single layer. Roast for about 20 minutes, until they are tender and the bacon is crisp. Toss once during cooking. Remove from oven and immediately toss with balsamic, serve hot.