Balsamic-Roasted Brussels Sprouts

I bought seasonal Brussels sprouts by the stalks before I left for a vacation. They’ve kept well in the fridge. Then I found the right recipe for them. This balsamic-roasted Brussels sprouts recipe by Ina Garten was so simple to prepare with very few ingredients involved, other than the balsamic vinegar and pancetta. I prefer a vegetarian dish. So I replaced pancetta with some fresh pomegranate seeds.

Turn the oven temperature high, to over 400°F. That seems to be key to get the dish right. Put the halved Brussels sprouts in the sheet pan in a single layer. Sprinkle liberally with salt, pepper and extra-virgin olive oil over the Brussels sprouts. Roast them until they are evenly browned. Then drizzle balsamic vinegar and dress the finished sprouts with pomegranate seeds.

The 25-year aged balsamic vinegar I used turns every vegetable into an intensely flavorful bite. In addition, pomegranate seeds add just the right amount of fruity freshness and brightness to the dish.

I prefer roasting the Brussels sprouts because the outer leaves turn crispy, unlike any methods of cooking them. Of course, deep-frying the sprouts accomplish the desirable crispiness. However, roasting requires so much less oil than frying. It is effortless to pop a sheet pan of Brussels sprouts in the oven. In almost no time, you get a tray of healthy, aromatic, tender and crusty sprouts ready for service. It makes a perfect side for the Thanksgiving table as well.


Balsamic-Roasted Brussels Sprouts

Print Recipe
Serves: 6


  • 1½ pounds Brussels sprouts, trimmed and cut in half through the core
  • 4 ounces pancetta, sliced ¼ inch thick
  • 1/4 cup good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon syrupy balsamic vinegar



Preheat the oven to 400 degrees.


Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Cut the pancetta into ½-inch dice and add to the pan. Add the olive oil, 1½ teaspoons salt, and ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer.


Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings and serve hot.


Adapted from

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  • Reply
    Diane Zwang
    November 26, 2017 at 2:04 pm

    I was planning on making some brussels sprouts for Thanksgiving but my green bean lovers won out. This looks like a good one.

  • Reply
    Kim Tracy
    November 26, 2017 at 7:05 pm

    Reading Diane’s response and mine is the same! I wanted to make this dish, but ended up making green beans as well.

    I bet these sprouts were a hit. They look perfectly roasted and oh so succulent! The pomegranate seeds are the perfect topping to add that pop of color and flavor!

  • Reply
    November 28, 2017 at 3:17 pm

    I love the pops of color from the pomegranate arils. I’ve combined mandarin oranges and brussels sprouts before but I will give this a try. I’ve used frozen brussels before and while they don’t get that lovely caramel color and crisp, they weren’t bad. I par cooked them, drained and cut into quarters and finished roasting in the oven.

  • Reply
    November 30, 2017 at 5:35 am

    I do love the use of pomegranate for a vegetarian twist!

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