Love Brussels sprouts but have picky eaters at your holiday table? This take on Balsamic glazed Brussels sprouts, from Ina Garten, will win over even the most adamant haters.
These glazed Brussels sprouts are so good, your holiday guests are going to gobble them up like candy. You may want to double (or triple!) this recipe so you have leftovers (they’re great straight out of the fridge!). They also an excellent addition to your regular weeknight side dish rotation.
Roasting Brussels sprouts turns them from hard pungent vegetables into a tender sweet delicacy. Cooked in the oven at a high temperature, its fresh cabbage-like qualities soften into a caramelized, almost-sweet treat with a tooth-tender core and crisp nibble-worthy outer leaves. Tossing them with other mouthwatering ingredients makes them even better.
This Brussels sprouts dish has intensely tasty bits of cooked pancetta, the syrupy sweet-tart flavor of balsamic vinegar, and crunchy toasted walnuts.
Pancetta is known as “Italian bacon,” and it’s made from pork belly, then seasoned and cured, rather than smoked like regular bacon. Pancetta has that coveted porky bacon taste but without the smoky flavor of regular bacon that can overwhelm some dishes. You can get pancetta freshly sliced in whatever amount you need at your local deli. This recipe calls for a four-ounce piece diced into 1/4-inch pieces.
Toss the Brussels sprouts with pancetta, oil, and seasoning
In a large bowl, combine pancetta, Brussels sprouts, olive oil, salt, and freshly ground pepper. Toss the ingredients.
Place the Brussels sprouts on a baking sheet
Line a baking sheet with parchment paper and spread the Brussels sprouts mixture on the baking sheet.
Roast the Brussels sprouts
Roasting will make Brussels sprouts tender on the inside and lightly brown and crisp on the outer edges of their leaves. Roast the Brussels sprouts at 400 F for 10 to 15 minutes. Stir the Brussels sprouts and continue to roast for 10 to 15 minutes or until the leaves are lightly browned and crisp. The total roasting time for the Brussels sprouts is 20 to 30 minutes.
Pour balsamic vinegar over the Brussels sprouts
Rich and slightly sweet, balsamic vinegar is a heavenly addition to Brussels sprouts. As soon as you pull the Brussels sprouts out of the oven, drizzle with the balsamic and toss to lightly coat all the ingredients. The vinegar will add a sweet-tart component that effortlessly perks up the taste buds and balances out the flavors of the pancetta and sprouts.
Toss walnuts with the Brussels sprouts
Toasted walnuts give this dish an indispensable nutty crunch. Add them to the Brussels sprouts, tossing to combine. To toast the walnuts, place them in a dry skillet over medium-high heat and cook, shaking the skillet often, until the nuts become fragrant and lightly browned.
Transfer the Brussels sprouts to a serving bowl and serve hot.
Tangy balsamic vinegar, salty pancetta and crunchy walnuts are the perfect compliment
Tender roasted Brussel sprouts will be devoured in no time!