5D4B2127 - Copycat Ina Garten Brussels sprouts with balsamic vinegar

Balsamic glazed Brussels sprouts

Yield 4 servings



  1. Preheat the oven to 400 F.
  2. In a large bowl, combine the pancetta, Brussels sprouts, olive oil, 1-1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper. Toss.
  3. Line a baking sheet with parchment paper.
  4. Place the ingredients on the baking sheet. Add any loose leaves that have fallen off.
  5. Roast the Brussels sprouts for 20 to 30 minutes, tossing once during the cooking time. Roast until the Brussels sprouts are tender and nicely browned and the pancetta is cooked.
  6. Remove the baking sheet from the oven and immediately drizzle with the balsamic vinegar. Toss again to coat.
  7. Taste and adjust the seasonings.
  8. Add the toasted walnuts and toss to combine.
  9. Serve immediately.

Courses Sides

Recipe by Grateful | at