Heh, fell behind on recipes again, it happens. Still, whoops. Little bit of catchup to do here.

So, I continue to attempt to find new and interesting ways to cook up Brussels sprouts, and the rule generally seems to be sprouts + roasting + some part of pig = extremely yes. Good times.

Ina Garten’s Brussels Sprouts

Lasts 2-3 lunches as a side


  • 1.5 lbs Brussels sprouts, halved (unless v small)
  • 4 oz cubed pancetta (you can find this at TJ’s)
  • .25 c olive oil
  • Dash sea salt
  • Dash fresh ground pepper
  • .5 c balsamic vinegar

Preheat your oven to 400, put together the halved Brussels sprouts, pancetta, sea salt and fresh ground pepper along with the olive oil, toss together, and spread on a baking sheet in a single layer. Once the oven is warmed, roast the sprouts until they’re browned and tender, and the pancetta is cooked – about thirty minutes or so. Toss them once around fifteen to twenty minutes in.

For the balsamic, take a small pan and simmer over medium high heat until its reduced by half and looks thick and syrupy. Balsamic burns quickly once it starts thickening, so if it looks too thick or dark, remove it from heat immediately to be on the safe side.

Once the balsamic is reduced and the sprouts are roasted, drizzle the sprouts with the balsamic and then toss them together. Taste them to see if the seasoning is to your taste and then adjust as necessary. And then enjoy!

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