Balsamic-Roasted Brussels Sprouts

f you’re looking for a side dish that’s easy enough for weeknights yet impressive enough for the holidays, balsamic-roasted Brussels sprouts check every box. Roasting transforms these tiny cabbages into caramelized, crispy bites, while a drizzle of balsamic vinegar adds just the right balance of tangy, sweet, and savory flavor. Whether you serve them alongside roast chicken, steak, or your Thanksgiving turkey, this quick veggie dish always earns a spot on the table.

Try Ina Garten’s classic Balsamic-Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven. This is a very simple, diabetic-friendly recipe for your family’s dinner table.

The Brussels sprout is a member of the Gemmifera Group of cabbages, grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have originated and gained its name there. Source: Wikipedia

Try these wonderful Brussels with Grilled Chicken & Apple Cider Vinegar Marinade, Herb-Crusted Beef Roast with Horseradish-Chive Sauce or Herbed Chicken.

Balsamic-Roasted Brussels Sprouts

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These balsamic-roasted Brussels sprouts are also endlessly customizable. Add crispy bacon for a smoky twist, top with Parmesan for extra richness, or toss in toasted pecans to bring a little crunch. However you serve them, this versatile side dish is an easy way to elevate any meal with bold flavor and wholesome ingredients.

Perfect for holiday spreads, weeknight dinners, or meal prep, this is the kind of recipe you’ll want to keep in your back pocket. Simple, delicious, and always crowd-pleasing—these balsamic-roasted Brussels sprouts might just become your new go-to veggie.

 

• Author: Barefoot Contessa
• Prep Time: :10
• Cook Time: :30
• Total Time: :40
• Yield: 6 1x
• Category: Side Dish
• Method: Oven
• Diet: Diabetic

Ingredients

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

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Instructions

1. Preheat the oven to 400 degrees.
2. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted.
3. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer.
4. Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked.
5. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.