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. Also, I recently made them without pancetta, and they were still delicious. * 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 of sprouts, start with a 1/4 cup; if you are making a larger pan, start with 1/2 cup.
