Ina Garten's Roasted Brussels Sprouts
A Thanksgiving recipe for balsamic-roasted Brussels sprouts from Ina Garten, the cookbook author and host of Barefoot Contessa.
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Cooking tools:
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Oven
Ingredients
- 1 1/2 lb. (750 g) brussels sprouts, trimmed and cut in half through the core
- 4 oz. (125 g) pancetta, cut into 1/4-inch (6-mm) dice
- 1/4 cup (2 fl. oz./60 ml) good olive oil
- Kosher salt
- freshly ground black pepper
- 1 Tbs. syrupy balsamic vinegar (see note below)
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