Roasted Brussels Sprouts with Pancetta and Balsamic Vinegar
I made this easy roasted brussels sprouts with pancetta and balsamic vinegar recipe to pair with some steaks I was making and thought they were delicious. My husband has never been a fan of brussels sprouts but he liked them and my kids devoured them.
Roasted Brussels Sprouts with Pancetta and Balsamic Vinegar
Ingredients:
- 2 cups of Brussels sprouts, thawed and sliced in half
- 1 tbsp olive oil
- Sea salt and freshly cracked pepper, to taste
- 2 tbsp pancetta, diced
- Balsamic vinegar, to taste
Roasted Brussels Sprouts with Pancetta and Balsamic Vinegar
Preheat the oven to 400 degrees. Line a baking sheet with parchment then coat it with cooking spray.
If you are using frozen Brussels sprouts, thaw them on a couple of paper towels, pressing hard to remove any excess liquid, to make them as dry as possible once they are thawed.
Slice them in half then toss them with olive oil, sea salt, and freshly cracked pepper, to taste.
Place them onto the prepared baking sheet in an even layer then sprinkle the the diced pancetta on top.
Place into the oven and roast for 15 minutes. Flip them over then continue roasting for 5-10 more minutes, or until caramelized.
Remove from the oven and drizzle with balsamic vinegar, to taste. Serve immediately. Enjoy.
Equipment
Ingredients
- 2 cups of Brussels sprouts thawed and sliced in half
- 1 tbsp olive oil
- Sea salt and freshly cracked pepper to taste
- 2 tbsp pancetta diced
- Balsamic vinegar to taste
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment then coat it with cooking spray.
- If you are using frozen Brussels sprouts, thaw them on a couple of paper towels, pressing hard to remove any excess liquid, to make them as dry as possible once they are thawed.
- Slice them in half then toss them with olive oil, sea salt, and freshly cracked pepper, to taste.
- Place them on the prepared baking sheet in an even layer. Sprinkle the diced pancetta on top.
- Place into the oven and roast for 15 minutes. Flip them over then continue roasting for 5-10 more minutes, or until caramelized.
- Remove from the oven and drizzle with balsamic vinegar, to taste. Serve immediately. Enjoy.
I one time had brussel sprouts at a restaurant served chip style. They used balsamic vinegar and then flash fried it. It was superb! Anything with pancetta and basalmic vinegar is fabulous in my book, even with brussel sprouts. YUM! 🙂
Hi Pam,
I love this combination and I use to cook them approximately like that because it is the way I love them sprouts more!!
Cheers,
Lia.
I bet even Ben would eat veggies at your house!
Tis the season! Red onion also goes well with the combination that you’ve got going. Hmmm, maybe some walnuts too. I’ll have to try adding those next time.
I still haven’t found my love for Brussel sprouts yet.. but maybe it’s because they haven’t been made the proper way. I’m always willing to give things another try, that’s for sure! I mean they have pancetta and balsamic.. don’t know how they could be bad!!
Pam I love brussel sprouts and these look delicious!
I just bought my first brussels sprouts of the season and this looks like the perfect way to prep them!
Brussels Sprouts are one of my favorite veggies, love seeing them featured here!
Great combination. I make something very similar but I also add butternut squash. Such a great fall veggie.
Love brussel sprouts.. never thought of roasting them though. cool idea.
I always use frozen brussels sprouts. Once I made them plain, and no one terribly liked them, but I usually par-boil them, then sautee in olive oil with garlic, and everyone likes them. I think they just need a flavor boost. I’ll have to try your technique!
YES. Roasting does wonders to brussels sprouts!
Yeah! And congrats for joining the Brussels sprouts club 🙂 I am amazed at how many wonderful things you can do with them, they’ve come such a far way in the past few years. Love this recipe, it sounds wonderful!
I didn’t like boiled Brussels sprouts growing up either, but I love them roasted. Love the addition of pancetta.
I tried roasted Brussel sprouts for the first time this year and it made me a lover of Brussel sprouts too, before having them roasted I didn’t care for these vegetables either. Yours look like they turned out perfect.
I am afraid. So afraid. 🙂 I can try this but I know my husband won’t buy it. Just like I won’t buy oysters. No matter “how great they are prepared”.
But I love them!
Brussels sprouts that is.
I love them roasted too! These look great.
Yeah I’m not a fan of brussel sprouts either.
They are hard to eat plain, one has to jazz em up a bit, just like you did.
Did you Kevin at closet cooking made them into tasty little critters; although I’m sure all the nutrients are gone. LOL