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Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar

Prep Time5 mins
Total Time30 mins
Servings: 4


  • 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


  • 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.