Balsamic Roasted Brussels Sprouts

Serves 6 Servings
Prep time
Cook Time

If you don’t have pancetta you can use bacon, or just leave it out.

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  • 1 1/2 Pound
    brussels sprouts, trimmed and cut in half through core
  • 4 Ounces
    pancetta, 1/4-inch dice
  • 1/4 Cup
    olive oil
  • kosher salt and freshly ground pepper
  • 1 Tablespoon
    syrupy balsamic vinegar


  1. Preheat the oven to 400 degrees.

  2. Place the brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer.

  3. Roast the brussels sprouts for 30 to 40 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.


  1. Linux VPS


    These were amazing, and faster than most brussel sprout recipes! They were not overly balsamic tasting, nor too sweet. Just the perfect balance! I added a little extra salt and a squeeze of lemon and it was gone within minutes!! A new favorite!

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