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This copycat Ina Garten balsamic glazed Brussels sprouts will win over the biggest critics

5D4B2127 - Copycat Ina Garten Brussels sprouts with balsamic vinegar

Love Brussels sprouts but have picky eaters at your holiday table? This take on Balsamic glazed Brussels sprouts, from Ina Garten, will win over even the most adamant haters.

These glazed Brussels sprouts are so good, your holiday guests are going to gobble them up like candy. You may want to double (or triple!) this recipe so you have leftovers (they’re great straight out of the fridge!). They also an excellent addition to your regular weeknight side dish rotation.

ALSO TRY: Maple bacon roasted Brussels sprouts

Roasting Brussels sprouts turns them from hard pungent vegetables into a tender sweet delicacy. Cooked in the oven at a high temperature, its fresh cabbage-like qualities soften into a caramelized, almost-sweet treat with a tooth-tender core and crisp nibble-worthy outer leaves. Tossing them with other mouthwatering ingredients makes them even better.

This Brussels sprouts dish has intensely tasty bits of cooked pancetta, the syrupy sweet-tart flavor of balsamic vinegar, and crunchy toasted walnuts.

Pancetta is known as “Italian bacon,” and it’s made from pork belly, then seasoned and cured, rather than smoked like regular bacon. Pancetta has that coveted porky bacon taste but without the smoky flavor of regular bacon that can overwhelm some dishes. You can get pancetta freshly sliced in whatever amount you need at your local deli. This recipe calls for a four-ounce piece diced into 1/4-inch pieces.

Let’s roast!


Toss the Brussels sprouts with pancetta, oil, and seasoning

In a large bowl, combine pancetta, Brussels sprouts, olive oil, salt, and freshly ground pepper. Toss the ingredients.

5D4B2035 - Copycat Ina Garten Brussels sprouts with balsamic vinegar - Toss the Brussels sprouts with pancetta, oil, and seasoning


Place the Brussels sprouts on a baking sheet

Line a baking sheet with parchment paper and spread the Brussels sprouts mixture on the baking sheet.

5D4B2038 - Copycat Ina Garten Brussels sprouts with balsamic vinegar - Place the Brussels sprouts on a baking sheet


Roast the Brussels sprouts

Roasting will make Brussels sprouts tender on the inside and lightly brown and crisp on the outer edges of their leaves. Roast the Brussels sprouts at 400 F for 10 to 15 minutes. Stir the Brussels sprouts and continue to roast for 10 to 15 minutes or until the leaves are lightly browned and crisp. The total roasting time for the Brussels sprouts is 20 to 30 minutes.

5D4B2081 - Copycat Ina Garten Brussels sprouts with balsamic vinegar - Roast the Brussels sprouts


Pour balsamic vinegar over the Brussels sprouts

Rich and slightly sweet, balsamic vinegar is a heavenly addition to Brussels sprouts. As soon as you pull the Brussels sprouts out of the oven, drizzle with the balsamic and toss to lightly coat all the ingredients. The vinegar will add a sweet-tart component that effortlessly perks up the taste buds and balances out the flavors of the pancetta and sprouts.

5D4B2072 - Copycat Ina Garten Brussels sprouts with balsamic vinegar - Pour balsamic vinegar over the Brussels sprouts


Toss walnuts with the Brussels sprouts

Toasted walnuts give this dish an indispensable nutty crunch. Add them to the Brussels sprouts, tossing to combine. To toast the walnuts, place them in a dry skillet over medium-high heat and cook, shaking the skillet often, until the nuts become fragrant and lightly browned.

5D4B2079 - Copycat Ina Garten Brussels sprouts with balsamic vinegar - Toss walnuts with the Brussels sprouts


Serve hot

Transfer the Brussels sprouts to a serving bowl and serve hot.

5D4B2158 - Copycat Ina Garten Brussels sprouts with balsamic vinegar


Tangy balsamic vinegar, salty pancetta and crunchy walnuts are the perfect compliment

5D4B2153 - Copycat Ina Garten Brussels sprouts with balsamic vinegar


Tender roasted Brussel sprouts will be devoured in no time!

5D4B2166 - Copycat Ina Garten Brussels sprouts with balsamic vinegar


Beautiful and delicious!

5D4B2171 - Copycat Ina Garten Brussels sprouts with balsamic vinegar


5D4B2127 - Copycat Ina Garten Brussels sprouts with balsamic vinegar

1 vote

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Balsamic glazed Brussels sprouts

Yield 4 servings

Ingredients

  • 4 ounces pancetta, diced into 1/4-inch pieces
  • 1/4 cup olive oil
  • kosher salt and freshly ground black pepper
  • 1-1/2 pounds Brussels sprouts, trimmed, cut in half through the core
  • 1 tablespoon syrupy balsamic vinegar
  • 1/4 cup walnuts, toasted

Instructions

  1. Preheat the oven to 400 F.
  2. In a large bowl, combine the pancetta, Brussels sprouts, olive oil, 1-1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper. Toss.
  3. Line a baking sheet with parchment paper.
  4. Place the ingredients on the baking sheet. Add any loose leaves that have fallen off.
  5. Roast the Brussels sprouts for 20 to 30 minutes, tossing once during the cooking time. Roast until the Brussels sprouts are tender and nicely browned and the pancetta is cooked.
  6. Remove the baking sheet from the oven and immediately drizzle with the balsamic vinegar. Toss again to coat.
  7. Taste and adjust the seasonings.
  8. Add the toasted walnuts and toss to combine.
  9. Serve immediately.

Courses Sides


5D4B2132 - Copycat Ina Garten Brussels sprouts with balsamic vinegar

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