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Recipe: Roasted Balsamic Brussels Sprouts with Pancetta


  • 1 lb Brussels Sprouts, halved
  • 1.5 ounces Pancetta, diced
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Balsamic Glaze
  • Salt
  • Pepper


  1. Preheat oven to 400 degrees F.
  2. Toss the Brussels Sprouts in the olive oil and season with salt and pepper.
  3. Spread the Brussels Sprouts on a sheet pan and roast for 30 to 35 minutes.
  4. Meanwhile saute the diced Pancetta, cooking until golden brown.
  5. When the Brussels Sprouts are down, combine Pancetta and Brussels Sprouts, pan drippings and oil. Toss to coat.
  6. Transfer to serving platter and drizzle with Balsamic glaze.

Quick Notes

  • Just ask the deli for a single thick slice of Pancetta, about a 1/4″ thick. Then dice.
  • Prepared Balsamic Glazed can be purchased in most supermarkets. However, you can also make your own by simmering 1 cup of Balsamic Vinegar until in reduced by half, about 10 minutes. It should be thick and syrupy when done.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 4

Inspired By: Roasted Brussels Sprouts with Pancetta and Balsamic Syrup

Nutritional Information

Per Serving: 130 Calories