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Roasted Brussels Sprouts with Pancetta and Balsamic Vinegar

Roasted Brussels Sprouts with Pancetta and Balsamic Vinegar

I can’t believe I did it. I finally made brussel sprouts and actually loved them. I have NEVER liked them. My Mom would boil them when I was a kid and they weren’t my favorite – sorry Mom. My friend Currié made them for us when we were over for dinner and I liked them so I decided to give them a try. I used frozen brussel sprouts that I thawed and cut in half. I seasoned them slightly with sea salt, freshly cracked pepper, and olive oil. I roasted them with pancetta until they were caramelized then I drizzled them with lots of balsamic vinegar. My husband has never been a fan of brussel sprouts and he liked them, both my kids thought they were good and gobbled up every single one on their plate, and I loved them. I can honestly say, I am looking forward to trying new recipes using them. I’d call that a success!

Roasted Brussels Sprouts with Pancetta and Balsamic Vinegar

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

If you are using frozen brussel sprouts, thaw them on a couple of  paper towels, making sure to press 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 and sea salt and freshly cracked pepper, to taste. Place them onto the prepared baking sheet. Sprinkle them with the diced pancetta. 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.

Roasted Brussels Sprouts with Pancetta and Balsamic Vinegar

 

Roasted Brussels Sprouts with Pancetta and Balsamic Vinegar

Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar

Prep Time: 5 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

  • 2 cups of brussel 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 tin foil then coat it with cooking spray.
  • If you are using frozen brussel sprouts, thaw them on a couple of paper towels, making sure to press 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 and sea salt and freshly cracked pepper, to taste. Place them onto the prepared baking sheet. Sprinkle them with the diced pancetta. 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.
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23 Comments

  1. 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! 🙂

  2. 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.

  3. 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.

  4. 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!!

  5. Pam I love brussel sprouts and these look delicious!

  6. I just bought my first brussels sprouts of the season and this looks like the perfect way to prep them!

  7. Great combination. I make something very similar but I also add butternut squash. Such a great fall veggie.

  8. 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!

  9. 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!

  10. I didn’t like boiled Brussels sprouts growing up either, but I love them roasted. Love the addition of pancetta.

  11. 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.

  12. 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”.

    1. Brussels sprouts that is.

  13. 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