Home » Recipe Type » Side Dishes » Ina Garten’s Roasted Balsamic Brussels Sprouts
5 from 9 reviews
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Roasted with olive oil, salt, and pepper, Ina Garten’s roasted Brussels sprouts are simple and delicious, guaranteed to turn even the wariest Brussels sprout eaters into devotees.
How? This recipe has a few tricks up its sleeve:
For one: pancetta. Ina roasts the spouts with pancetta. In the oven, the sprouts and the pancetta crisp up in unison, the fat from the pancetta flavoring the sprouts, whose crispy surfaces emerge glistening and caramelized.
Second: balsamic vinegar. Just as the sprouts finish roasting, Ina tosses them with a few tablespoons of syrupy balsamic vinegar, which serves not only to deglaze the pan but also to provide that bite that members of the cabbage family so often need.
When I made these roasted Brussels sprouts most recently for a small dinner party alongside mustard-roasted chicken, our friends, admittedly skeptical about Brussels sprouts, gobbled them up, helped themselves to seconds, and made a point to ask about their preparation.
A Few Notes:
Is the pancetta necessary? I find when I make these roasted Brussels sprouts without the pancetta, I don’t miss it. But when I make the Brussels sprouts with the pancetta, they are especially delicious.
What if I don’t have (expensive) syrupy balsamic vinegar? Make it yourself! Simply place 1/4 to 1/2 cup balsamic vinegar in a small skillet or saucepan. Simmer it until it reduces to a syrupy consistency or coats the back of a spoon. Simple, economical, and delicious!
3 More Favorite Brussels Sprout Recipes
- Roasted Balsamic Brussels sprouts with Manchego
- Sheet Pan Roast Chicken with Brussels Sprouts
- Orecchiette with Brown Butter, Walnuts, And Brussels Sprouts
How to Make Roasted Brussels Sprouts
Remove sprouts from stalk and trim off any tough ends.
Cut each one in half:
Transfer to a sheet pan and coat with olive oil, salt, and pepper:
Ina’s original recipe calls for tossing the sprouts with pancetta at this step. As I noted above: the pancetta is delicious, but I don’t miss it when it’s not there:
Roast at 400ºF for about 20 minutes; then toss and roast for another 5-10 minutes or until browned to your liking.
Meanwhile: reduce 1/2 cup of balsamic vinegar in a small skillet or saucepan until thick and syrupy:
Toss the roasted Brussels sprouts with the reduced balsamic directly on the sheet pan:
Transfer to a serving bowl:
Ina Garten’s Roasted Balsamic Brussels Sprouts
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 9 reviews
- Author: Alexandra Stafford
- Total Time: 40 minutes
- Yield: 6
- Diet: Gluten Free
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Description
Adapted from The Barefoot Contessa’s Foolproof
Notes: As noted above, I served these Brussels sprouts with the mustard-roasted chicken for a dinner party. The rest of the menu was simple, too: we started with a ball of burrata sprinkled with sea salt served with crackers and peasant bread, and we finished the evening with Balzano apple cake.
Also, I find these to be just as delicious without the pancetta.
Balsamic: You can buy expensive aged balsamic vinegar that’s syrupy or you can simmer balsamic vinegar until it’s reduced to half its volume. Simply simmer 1/2 cup vinegar in a small saucepan until it is thick and syrupy. This will give you 1/4 cup of syrupy balsamic vinegar.
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core — leave the teensy ones whole
- 4 ounces pancetta, sliced 1/4 inch thick, optional
- 1/4 cup olive oil
- 1 1/2 teaspoons kosher salt, or more or less to taste
- 1/2 teaspoon freshly ground pepper, plus more, to taste
- 1 tablespoon syrupy balsamic vinegar or 1/2 cup standard, store-bought balsamic, see notes above
Instructions
- Preheat oven to 400°F. (If your oven runs cool, set it to 425ºF .)
- Place the Brussels sprouts on a baking sheet, including any of the loose leaves. Cut the pancetta into 1/2-inch dice and add to the pan. Add the olive oil, the 1 1/2 tsp. salt (or less — start with a teaspoon if you are sensitive to salt) and the 1/2 teaspoon pepper and toss with your hands. Spread out the mixture in a single layer.
- Roast the Brussels sprouts until they’re tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.
- Meanwhile, if using standard balsamic vinegar, place it in a small saucepan or frying pan and simmer gently until it is reduced by half and looking syrupy — be careful here! Err on the side of under reducing — once the balsamic starts thickening, it can burn quickly. At the first sign of the balsamic getting too thick or dark, transfer it to a small bowl.
- Remove pan from the oven, drizzle immediately with the balsamic vinegar and toss again. (I like using the entire quarter cup of reduced balsamic, but add to taste.) Taste and adjust the seasoning with salt and pepper. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian/American
This post may contain affiliate links. Please read my disclosure policy.
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Abbe@This is How I Cook —Reply
You’ve shown that simple is best! Great dinner ideas and that punch! Oh, man! Can’t wait to taste it! I love Brussels, too. These look glorious.
alexandracooks —Reply
Simple is so often best, right? Why is that? The punch is fun…hope you like it!
Tina —Reply
Your recipe is really not clear! What goes in the oven? And what in frying pan?? It’s the 1st time I have to write coz I don’t understand. Anyways thanks. It looks delicious
alexandra —Reply
The brussels sprouts go in the oven with the pancetta, olive oil, salt, etc. The vinegar goes into the saucepan or frying pan. A frying pan is a sauté pan.
Nanci —
Ina is very clear, just relax and reread it slowly, you will get it.
Liz —Reply
My father was stationed with the Navy during WWII in Philadelphia where Fish House Punch was standard party fare. Apparently, it was a godsend to young war brides who, not knowing how to cook, proceeded to get their guests well and truly sloshed, at which point every dish that followed was indisputably sublime. Apparently, my mother woke up one morning to find two of her guests, supine on the living floor, having enjoyed the Fish House Punch all too well.
alexandracooks —Reply
omg that is hilarious, liz! I love it. I know, honestly, I think you could serve anything after this punch and feel like a culinary genius. Loved your story!
Laurie F —Reply
I’m gonna give both of these a try at Thanksgiving….I figure the punch will make me love Brussel sprouts! 😉 Hey, opinion on something….we have to replace our stove with this remodel, the old one is black and old and yucky…I have a black and stainless steel fridge too…..Here’s my thought….I’m going for an old farmhouse vibe in the kitchen…wood countertops that we made, vinyl on the floor that looks like stone, cream walls, old pictures on the walls, flowers, herbs etc….you get the picture….I’m thinking, why not go a little retro on the stove and fridge and go with white? It sounds prettier, more in tune with the kitchen decor and kind of old fashioned….the older I get, *54 this year….the more I really miss the good old days of my grandmother’s house, little town in Oklahoma, she was a cook in a cafe there for years and years….I guess that’s part of aging and part of the Holidays! Remembering the past and missing the people that are gone now! Anyway, I would love to hear what you think Ali! I’ve really enjoyed cooking so much this last year since I found you on the net!! XO! Happy Holidays darlin’!
alexandracooks —Reply
Laurie Laurie, I absolutely love the idea of a white fridge and stove! I am totally with you on being into the retro feel a little bit. My kitchen is totally old school here, and the only thing I would change is the countertops to wood — just like you! I love wood countertops. Your kitchen sounds like an absolute dream. OK, do you know the website houzz? My aunt told me about it because I told her I needed a big rug for our living room, and I was interested in a sisal rug, and I started looking on houzz and became totally addicted. You can filter the style to “farmhouse”, and I bet you will get so many ideas for your stove and fridge. Just found this pic: https://www.houzz.com/photos/148398/The-Anchor-House-farmhouse-kitchen-other-metro
Happy Holidays to you, too! Hope I get to meet you one day. And do try the Brussels sprouts, but not without the punch…it truly will make every dish you make a complete triumph 🙂
Laurie F —Reply
OMG, what a great site! and picture! I am so going to send you photos once everything is done! I can imagine that I will also be totally addicted to that site, I love all things house and garden! and cooking of course, but that, love, goes without saying….lol! Anyway, you’re a dear and I can think of no fonder wish than meeting you too someday! (I’m having the punch with Thanksgiving dinner, we will all certainly enjoy ourselves that day! Ha!) XO….;)
alexandracooks —Reply
I know, it is hard to pull away from all of those beautiful images! Glad you like it, too. And yes re punch on Thanksgiving! I am already looking forward to making it again. Is it weird that I’ve already packed the punch bowl in the back of the car? xo
Sophie —Reply
LOVE brussels and love the sound of this version! They are beautiful and I’m sure, very delicious. But best of all here is your list of what you served at your dinner party! That is both inspiring and a great guideline for any of us to follow. I admire so much how you stick with what you know, really are familiar with to cook for a party… I always try new recipes out on company (well, often) against my mother’s longtime advise to never do this 🙂 It usually turns out ok, but sometimes there’s a surprise, not a good one! Thanks for the reminder to stick with what I know, and also for a great dinner party menu. Perfection!
alexandracooks —Reply
Oh Sophie, it’s always so nice to hear from you. And I totally admire your courage to try new things for company. I do, too, sometimes, and sometimes I am pleasantly surprised 🙂
Anne Murphy —Reply
Made these Sunday night for a mini-Thanksgiving day dinner. They were delicious. I didn’t have pancetta so used bacon instead. Will definitely make these again.
alexandracooks —Reply
I’ve been wanting to try with bacon. So happy to hear you liked them! Bacon is a little easier for me to find — my favorite coop in town doesn’t sell pancetta. Will be making again soon. Thanks, Anne, and Happy Thanksgiving!
Maggie Tigh —Reply
How small did you cut the bacon? I don’t want it to burn in the oven while the brussels are roasting… Thanks!
Libby —Reply
I can’t believe I have never visited here before! What a great blog etc etc. I arrived here in researching Ina Garten’s Brussel Sprouts with Balsamic!! I just discovered/made them this month and was going to do a very short post on Monday. They are absolutely fabulous and now my favorite way to eat one of my favorite vegetables!!
And, I have to tell you, my Father, and grandfather, and great and great great were all members of the Fish House! Oh yes, the stories we could tell you about the place. Man, they were all very heavy drinkers and downed that stuff at each meeting. In days gone by the men all met and cooked on Wednesday afternoons (I mean, what self-respecting Philadelphian worked after noon on a Wednesday???) at “State in Schuykill” on the Delaware River. Anyway, yes, there really was and is a Fish House and yes, they do still serve this punch.
So, I’m off to subscribe to your blog, and very pleased to “meet” you!
Libbyalexandracooks —Reply
Oh my gosh, too funny! How amazing that you have such a long line of Fish House lineage! I like their style. I could go for half-day Wednesdays. I had no idea there was still a Fish House, and I lived in Philly for almost 5 years! I’m embarrassed. The Fish House punch was a huge hit at our Thanksgiving — man, that stuff is lethal and addictive, and people love it.
Thanks so much for writing in. Going to check out your website right now. Glad to hear you like the brussels sprouts, too, and nice to meet you!
Tracey —Reply
We made this punch last night for our annual Christmas party and wow–it was amazing! I’m going to tell you right now, that normally I cannot hold my liquor–never could; but this punch was something else! It was delicious, and I swear, I have never enjoyed a party more than I did last night! I had 3 cups of it! As the evening progressed I felt myself having more and more energy and I was so HAPPY! I started to wonder why I even drink coffee! The last of the guests left at midnight and I still wasn’t ready to go to bed until 2 a.m.! I realize this is probably not a normal reaction to this punch, but I can already tell that it’s going to be a regular punch at future parties! Thanks so much for this recipe!
alexandracooks —Reply
Oh my gosh, you are so funny. It’s so funny you say this though because I actually made the punch yesterday too for a small gathering with my in-laws, cousins and a few friends, and it was a huge hit, and I also found myself drinking more of it than I might otherwise, and last night I was totally WIRED! I got into bed at 10:30 and was still reading at midnight. I finally just turned off the light and closed my eyes because I just wasn’t feeling tired but I knew I was. What is it about this punch?! Have we discovered an alternative to caffeine? I could get into this 🙂 Merry Christmas, Tracey!
Lisa See —Reply
Sugar…that’s why it’s addictive and gets you so wired.
I ran across the Fish House Punch in a old Heritage of America cookbook a couple years back and was intrigued to make a mental note of it. I have not tried it so thanks for the memory jog.
alexandra —Reply
Haha, yes. This is such a good one!
Kathrin —Reply
Does not serve 6! Serves 1!! I am barely able to move and have no side dish for dinner now, but WOW, these are incredible!
Ellen —Reply
I’m thinking about including this in our Thanksgiving feast. A couple of questions: I would like to omit the pancetta, if I do what/how much do you use for fat? Olive oil? Do you think these could be made ahead and served at room temp? If not could they be cooked the day before and reheated?
In other news, I’ll also be making your stuffing (both kinds), your biscuits and your chard and breadcrumb salad. So thank you for sharing your delish recipes with us! My family thanks you too. hahaha. Happy thanksgiving to you and yours!alexandra —Reply
Hi Ellen! First, thanks!! Your kind words make me so happy :))
I made a batch of these last night: 2 lbs 5 oz Brussels sprouts (weighed post trimming/halving), 1/4 cup olive oil, no pancetta, and 1 teaspoon kosher salt. I think I should have added a tablespoon or 2 more of olive oil, but I was surprised that without the pancetta, they really didn’t need much more fat. I also added more salt to taste after they came out of the oven. And I had purchased this syrupy balsamic from a local olive oil store, and I used about 3 tablespoons of it at the end, starting with 1, adding an additional tablespoon as needed. Hope this helps as a guide!
I also ate them all evening (cooked them around 1pm; was still eating them around 6pm) completely at room temperature, so I think you could definitely make them ahead. If you refrigerate them, I would definitely suggest reheating them just to take that chill/refrigerator taste off of them.
Happy Thanksgiving to you and your family, Ellen! Let me know if there is anything else. And thank you so much again 🙂
Maris —Reply
I just found this recipe from Pinterest and was thinking wow, I finally found a great new blog and of course it is yours! 🙂 Fun to come across your site again and now I MUST make your dinner party recipe!
Ben —Reply
So great … love this brussel sprout recipe every time we make it
alexandra —Reply
So happy to hear this, Ben!
Suzanne —Reply
These are so good! It is hard not to love Brussel sprouts when they are made like this!
Aunusha —Reply
Delicious.
michele fleitas —Reply
Amazing!
alexandra —Reply
Wonderful to hear this, Michele!
Linda —Reply
This was the best roasted Brussels sprouts recipe I have ever made and eaten. Used bacon, just delicious. I want to use the reduced balsamic on other things, caprese salad perhaps?
alexandra —Reply
So nice to hear this, Linda! And yes, absolutely: use the balsamic on anything — caprese salad would be delicious.
Roxanne Tornyi —Reply
Tried this tonight. Super easy and I had to sub in bacon for pancetta. Sprinkled with pomegranate arils and it was tasty and beautiful. Thanks, Ali. Another winner! Giving it a solid 4 stars. Will have to try this with the pancetta and then revise it to 5. Ha ha.
alexandra —Reply
Pomegranate arils are such a wonderful idea! Love it. Thanks so much for writing.
Alene —Reply
Delicious! I loved the idea of reducing the balsamic vinegar. So easy and you don’t have to spend extra money to buy a glaze. Thank you for that. I did use chopped up bacon because that’s all I had, and it was fine. Thank you for a great recipe. I adore brussels sprouts.
alexandra —Reply
Great to hear, Alene! Chopped bacon sounds delicious!
Bev —Reply
Hi, this recipe sounds delicious. I am just curious, no harm intended, how you can post Inas recipes under your blog, with your name?
I had often thought about starting my own site, so I was just looking for your insight.
Thank you!alexandra —Reply
Hi Bev,
I think as long as you give clear credit as to where the original recipe came from, it’s OK. I always give credit to the original author and I note if and how I’ve changed the recipe or adapted it. Ina doesn’t really need help from bloggers like me, but many cookbook authors are grateful for the exposure and for the help in spreading the word about their book.
Sharon —Reply
I make something similar but always on top of the stove instead of the oven. I’m going to try roasting them next time.
Instead of pancetta, I’ll either use bacon or country ham. At the end of cooking, I’ll also squeeze a little lemon juice over them and I’ll through in halved grape tomatoes. That makes a great combo also.
I never really cared for brussels sprouts until I ate them this way and it’s one of my fave veggies this way.
Linda —Reply
How would you prepare this the evening before?
Alexandra Stafford —Reply
Hi Linda, I worry the Brussels sprouts will lose a bit of their vibrancy. I eat leftover cold Brussels sprouts from the fridge, and while they’re good, they’re not quite as good.
Kim Thornton —Reply
Quick, easy and delicious!
Kim —Reply
Hi is the weight of the brussels post trimming or prior to it? I feel like trimming takes a good bit of the weight off and I want to have the right ratio
Alexandra Stafford —Reply
Pre-trimming 🙂
SB —Reply
Delish. Like that there’s no need to blanch beforehand, saving time. Thank you. Request nutrition info, please. Could eat this every day!
Alexandra Stafford —Reply
Great to hear! Thanks for writing. I don’t have the nutritional info unfortunately, but I like this site: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Nancy May —Reply
Recipe says 400 degrees, video says 450 degrees????
Alexandra Stafford —Reply
Hi! The video says 425ºF. I always do 425ºF. Original recipe calls for 400ºF but I get better browning with a slightly hotter temp.
