Ina Garten's Balsamic Brussels Sprouts
"Source: The Barefoot Contessa's Foolproof Notes: As noted above, I served these brussels sprouts with the mustard-roasted chicken for a dinner party. The rest of the menu was simple, too: we started with a ball of burrata sprinkled with sea salt served with crackers and peasant bread, and we finished the evening with Balzano apple cake...."
INGREDIENTS
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1 1/2 lb. brussels sprouts, trimmed and cut in half through the core — leave the teensy ones whole
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4 oz. pancetta, sliced 1/4 inch thick
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1/4 cup olive oil
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1 1/2 tsp. kosher salt, or more or less to taste
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1/2 tsp. freshly ground pepper, plus more, to taste
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1 Tbs. syrupy balsamic vinegar or 1/4 cup to 1/2 cup standard, store-bought balsamic**You can buy expensive aged balsamic vinegar that’s syrupy or you can boil balsamic vinegar until it's reduced to half its volume. If you are making a smaller pan
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