Name: Simplest and Best Brussels Sprouts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 servings
Cuisine: American
Ingredients: 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

Simplest and Best Roasted Brussels Sprouts

9:32 AM

Roasted Brussels sprouts are the best of two worlds, giving a perfect balance of salty and sweet.

Ina Garten's Balsamic-Roasted Brussels Sprouts

This Brussels sprouts recipe comes together in 30 minutes and is the perfect side dish for your Thanksgiving meal, oven-roasted with panchetta and drizzled with a thick balsamic glaze

Roasted Brussels sprouts are the best of two worlds, giving a perfect balance of salty and sweet.

Brussels sprouts have become a favorite side dish for our Thanksgiving meal. One thing we like most about this recipe is the simple method of preparation.

Most of the time, it's the prep work that takes so much time, and then you have to cook them. With this recipe, after the prep, all that's left is roasting them in the oven, which allows you to have time for other dishes.

Some of our family members enjoy the balsamic drizzle, while others prefer not to have it. You can serve it on the side when this happens, or serve it in two dishes separately.

WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR ROASTED BRUSSELS SPROUTS

Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Roasted Brussels Sprouts, along with similar recipe ideas you can try.

Alternatively, scroll to the bottom to find a full printable recipe card with ingredient amounts and complete instructions, including helpful notes.

TIPS AND TIDBITS FOR THE BEST ROASTED BRUSSEL SPROUTS

Brussels sprouts. Trim off the tough ends and pull off any yellow or loose outer leaves. For even cooking, cut larger sprouts in half so they are all roughly the same size as the smaller ones. Place the cut sides of the halved sprouts facing down on the baking sheet for maximum caramelization and crispiness.

Don't overcrowd the pan. Spread the Brussels sprouts in a single layer on the sheet pan. Overcrowding the pan causes them to steam instead of roast, leading to a soggy texture. Use multiple pans if necessary.

Generous oil and salt. Use a generous amount of "good" quality olive oil and a generous amount of coarse salt. The oil helps them crisp up, and the salt enhances the flavor. Flaky salt is also a good option.

High heat. Preheat your oven to 400°F. This high temperature is essential for developing a crispy, browned exterior and tender interior.

Toss the sprouts. Shake the pan or toss the sprouts once or twice during the roasting to ensure even browning.

Pancetta substitute. If you can't find the pancetta in the grocery store, bacon is a great substitute. The fat renders and flavors the sprouts, and the bacon itself gets crispy.

Leftovers. To revitalize the leftovers and restore their crispy edges, the best method is to reheat them in the oven or an air fryer. Avoid using the microwave, as it will make them soggy.