Ina Garten's Roasted Brussels Sprouts | Williams Sonoma
A Thanksgiving recipe for balsamic-roasted Brussels sprouts from Ina Garten, the cookbook author and host of Barefoot Contessa.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
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 and freshly ground black pepper
- 1 Tbs. syrupy balsamic vinegar (see note below)
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