Ina Garten's balsamic roasted Brussels sprouts with pancetta

Ina Garten’s Balsamic Brussels Sprouts

  • Author: Alexandra Stafford
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6


Source: 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 recently made them without pancetta, and they were still delicious.

* You can buy expensive aged balsamic vinegar that’s syrupy or you can boil balsamic vinegar until it’s reduced to half its volume. If you are making a smaller pan of sprouts, start with a 1/4 cup; if you are making a larger pan, start with 1/2 cup.


  • 1 1/2 lb. brussels sprouts, trimmed and cut in half through the core — leave the teensy ones whole
  • 4 oz. pancetta, sliced 1/4 inch thick
  • 1/4 cup olive oil
  • 1 1/2 tsp. kosher salt, or more or less to taste
  • 1/2 tsp. freshly ground pepper, plus more, to taste
  • 1 Tbs. syrupy balsamic vinegar or 1/4 cup to 1/2 cup standard, store-bought balsamic*


  1. Preheat oven to 400°F.
  2. 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 tsp. pepper and toss with your hands. Spread out the mixture in a single layer.
  3. 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.
  4. Remove pan from the oven, drizzle immediately with the balsamic vinegar and toss again. Taste and adjust the seasoning with salt and pepper. Serve hot.

  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Italian/American

Keywords: Brussels sprouts, pancetta, balsamic, Ina Garten, Barefoot Contessa