Ina Garten’s Balsamic Roasted Brussels Sprouts

If there’s anything I want Sundry Sundays to achieve, it’s not developing a community of Kate Spade’s but developing a community of Ina Garten’s: women that agree that “store-bought is fine”, “anyone that tries to make brownies without butter should be arrested”, “you can teach someone about cheese, but you can’t teach them to be happy”, and “[you should] greet your friends with a drink in hand, a warm smile on [your] face, and great music in the background because that’s what gets a dinner party off to a great start”!

I mean… SPIRIT. ANIMAL. I love that she approaches life (and her recipes) with a zero bullshit outlook while also being a graceful boss – which is exactly how I was brought up by Southern women.

But you want to know what most Southern women (at least that I know) don’t approve of? Brussels sprouts.

But I love ’em. Can’t get enough of ’em. Love to crisp ’em in the oven and snack on the burnt pieces. If you’re anything like me in this aspect, well, you’re in luck!

Theses are slightly modified from my good friend Ina’s (clearly we’re on a first name basis now) recipe I recently found online and decided to make for a Friendsgiving! The original recipe called for pancetta rather than bacon. But because I’m lazy and my boyfriend Dave loves to snag bacon pieces when I’m not looking, so I went with the easiest thing. It also called for a balsamic glaze rather than vinegar, but, again, I’m lazy and don’t like spending a lot of money when I can make-do with what I have. So here we are. They were honestly just amazing though, and I think (hope) I made Ina proud with these!


Ina Garten's Balsamic Roasted Brussels Sprouts


  • 1 lb brussels sprouts cut in half
  • 4 slices bacon cut into small pieces
  • 1/4 cup extra virgin olive oil
  • 1.5 tsp salt (or to taste)
  • 1/5 tsp pepper
  • 1/4 cup balsamic vinegar


  • Preheat the oven to 400ºF.
  • In a medium size bowl, toss the brussels sprouts, uncooked bacon, salt, pepper, and olive oil until brussels sprouts are evenly covered with olive oil and salt/pepper.
  • Spread out evenly onto a cookie sheet lined with tin foil 
  • Place in the oven for 30 minutes. After 20 minutes toss to ensure the bottoms aren't being burned.
  • Once finished, remove from the oven. In a small pot, simmer the balsamic vinegar until reduced and slightly syrupy. 
  • Combine syrupy balsamic and brussels with bacon in a small bowl and toss until evenly covered. 
  • Serve, and try not to eat the whole bowl! 


In place of the balsamic vinegar you can use 1 tbsp syrupy balsamic and can skip the simmer step! As our gal says, "Store-bought is fine".

As always, if you try any of the recipes I post please shoot me a line! I’d love to hear from you!!

Bon Appetit, y’all! Take care!

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