Ina garten’s secret ingredient for perfectly crispy brussels sprouts

Ina Garten’s Brussels sprout recipe is a culinary masterpiece that celebrates the flavors of the fall season. With its perfect balance of sweet and savory notes, this dish will tantalize your taste buds and leave you craving for more.

Ingredients:

• 2 pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped shallots
• 1/4 cup chopped pancetta
• 1/4 cup chopped walnuts
• 2 tablespoons pure maple syrup
• 2 tablespoons balsamic vinegar
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Toss Brussels Sprouts: In a large bowl, combine the Brussels sprouts, olive oil, salt, and pepper. Toss to coat evenly.
3. Roast Brussels Sprouts: Spread the Brussels sprouts on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until tender and slightly browned.
4. Sauté Shallots and Pancetta: While the Brussels sprouts are roasting, heat the remaining olive oil in a large skillet over medium heat. Add the shallots and pancetta and cook until the shallots are softened and the pancetta is crispy.
5. Add Walnuts and Maple Syrup: Stir in the walnuts and cook for 1 minute more. Add the maple syrup and cook for 30 seconds, or until the mixture thickens slightly.
6. Combine Everything: Remove the roasted Brussels sprouts from the oven and add them to the skillet with the shallot-pancetta mixture. Toss to combine.
7. Add Balsamic Vinegar and Parmesan: Drizzle the balsamic vinegar over the Brussels sprouts and toss. Sprinkle with the Parmesan cheese and toss again.
8. Serve: Serve the Brussels sprouts warm as a side dish or as part of a larger meal.

Tips for Success:

• Choose Fresh Brussels Sprouts: For the best flavor and texture, use fresh Brussels sprouts that are firm and bright green.
• Trim the Brussels Sprouts Properly: Trim the ends of the Brussels sprouts and remove any loose or discolored leaves.
• Roast the Brussels Sprouts for the Perfect Doneness: Roast the Brussels sprouts until they are tender but still have a slight bite. Over-roasting will make them mushy.
• Use High-Quality Pancetta: Good-quality pancetta will add a rich and savory flavor to the dish.
• Add a Touch of Sweetness: The maple syrup adds a touch of sweetness that balances out the savory flavors.
• Don’t Skimp on the Parmesan: The Parmesan cheese adds a salty and nutty finish to the dish.

Variations:

• Add Cranberries: For a festive twist, add 1/2 cup of dried cranberries to the skillet along with the walnuts.
• Use a Different Nut: If you don’t have walnuts, you can substitute almonds, pecans, or hazelnuts.
• Add a Touch of Spice: For a bit of a kick, add 1/4 teaspoon of red pepper flakes to the skillet.
• Roast with Other Vegetables: Roast the Brussels sprouts with other vegetables, such as carrots, parsnips, or butternut squash.

Accompaniments:

• Roasted Chicken: Ina Garten’s Brussels sprout recipe is a perfect accompaniment to roasted chicken.
• Pork Chops: The sweet and savory flavors of the Brussels sprouts complement pork chops well.
• Pasta: Serve the Brussels sprouts over pasta for a hearty and flavorful meal.
• Thanksgiving Dinner: This dish is a delicious addition to any Thanksgiving dinner table.

Why You’ll Love This Recipe:

• Easy to Make: This recipe is simple to follow and requires minimal ingredients.
• Versatile: The dish can be served as a side dish or as part of a larger meal.
• Flavorful: The combination of sweet and savory flavors creates a tantalizing taste experience.
• Healthy: Brussels sprouts are a nutritious vegetable that is rich in vitamins and minerals.
• Crowd-Pleaser: This recipe is sure to be a hit with everyone at the table.

The Bottom Line

Ina Garten’s Brussels sprout recipe is a culinary masterpiece that combines the best flavors of the fall season. Whether you’re looking for a simple side dish or a festive addition to your Thanksgiving dinner, this recipe is sure to impress.

Answers to Your Most Common Questions

1. Can I use frozen Brussels sprouts?
Yes, you can use frozen Brussels sprouts. However, they may take longer to cook and may not have as much flavor as fresh Brussels sprouts.
2. How can I make this recipe ahead of time?
You can roast the Brussels sprouts up to 3 days ahead of time. Store them in an airtight container in the refrigerator. When ready to serve, reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
3. What can I substitute for pancetta?
If you don’t have pancetta, you can substitute bacon or prosciutto.