Ina Garten’s Roasted Balsamic Brussels Sprouts | Recipe Cart | Recipe Cart

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