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Balsamic-Roasted Brussels Sprouts


Makes 6 servings

1. Roast them even longer than she tells you to.
Ina says to roast the sprouts for 20 to 30 minutes, stirring halfway. But I found the sweet spot to be 35 minutes total, at which point my Brussels were deeply golden and crisp, but still tender. And don't forget to gather up all the loose outer leaves that will likely fall off when you trim the sprouts and toss them onto the sheet tray, too. They get all crunchy and potato-chippy, and in my opinion they're the best part of the dish.

2. Make it easy on yourself and buy pre-chopped pancetta.
Many brands — including Boar's Head and Wegman's — sell diced pancetta in 4-ounce packages, which is how much you need for this recipe. The tiny little cubes get even crispier than a slab that you hand-chop, and the convenience ensures that these Brussels are the absolute easiest dish on the table. If you're serving vegetarians (as I often am), you can also ditch the pancetta entirely.


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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