Photo: Mockup Graphics
Balsamic-Roasted Brussels Sprouts
6 ingredients
Serves 6.
openrecipes
Tyler Florence has a terrific restaurant in San Francisco called Wayfare Tavern. It’s warm and cozy and the food is very earthy. These crisp roasted brussels sprouts with spicy pancetta and syrupy balsamic vinegar are inspired by a dish that cookbook author Ina Garten ate there. If the sprouts are very large, cut them into quarters.
Estimated Nutrition (whole recipe, rough)
184
Calories
4g
Protein
14g
Fat
13g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lb. brussels sprouts, trimmed and cut in half through the core
- 4 oz. pancetta, sliced 1/4 inch thick
- 1/4 cup good olive oil
- 1 1/2 tsp. kosher salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 1 Tbs. syrupy balsamic vinegar (see note)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes