Ina Garten's Balsamic Brussels Sprouts

• Meat

  • 4 oz Pancetta

• Produce

  • 1 1/2 lb Brussels sprouts

• Baking & Spices

  • 1/2 tsp Pepper, freshly ground

• Oils & Vinegars

  • 1/4 cup Olive oil

• Other

  • 1½ tsp. kosher salt, or more or less to taste

Found on alexandracooks.com

Description

Ingredients

• 1½ lb. brussels sprouts, trimmed and cut in half through the core — leave the teensy ones whole
• 4 oz. pancetta, sliced ¼ inch thick
• ¼ cup olive oil
• 1½ tsp. kosher salt, or more or less to taste
• ½ tsp. freshly ground pepper, plus more, to taste
• 1 Tbs. syrupy balsamic vinegar or ¼ cup to ½ cup standard, store-bought balsamic**You can buy expensive aged balsamic vinegar that’s syrupy or you can boil balsamic vinegar until its reduced to half its volume. If you are making a smaller pan of sprouts, start with a ¼ cup; if you are making a larger pan, start with ½ cup.

Directions

• Preheat oven to 400°F.
• Place the brussels sprouts on a baking sheet, including any of the loose leaves. Cut the pancetta into ½-inch dice and add to the pan. Add the olive oil, the 1½ tsp. salt (or less — start with a teaspoon if you are sensitive to salt) and the ½ tsp. 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, place vinegar 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. Taste and adjust the seasoning with salt and pepper. Serve hot.