Are you searching for that one perfect side dish that is incredibly easy to make on a busy weeknight, but is also so delicious and elegant that it deserves a prime spot on your holiday table? These incredible, one-pan Balsamic-Roasted Brussels Sprouts with Pancetta are that perfect dish.
Forget the bitter, soggy boiled sprouts of the past. This is your ultimate guide to the transformative power of high-heat roasting. We’ll show you how this simple method unlocks the natural sweetness of Brussels sprouts, giving them a deep, nutty caramelization and irresistibly crispy leaves. Tossed with salty, crispy pancetta and finished with a sweet and tangy balsamic glaze, this is a truly addictive side dish that will have everyone asking for seconds.
Table of Contents
Table of Contents
Recipe Overview: The Perfect Side Dish for Any Occasion
What makes these Roasted Brussels Sprouts so spectacular is the incredible depth of flavor it achieves with just a handful of simple ingredients and a single sheet pan. The high-heat roasting method is the key to a perfect texture—tender on the inside, crispy and charred on the outside. The salty, savory nuggets of crispy pancetta are the perfect complement to the sweet sprouts, and a final drizzle of balsamic glaze adds a bright, tangy finish that ties all the flavors together. It’s a restaurant-quality side dish that is completely foolproof.
| Metric | Time / Level |
| Total Time | 35 minutes |
| Active Prep Time | 10 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Essential Ingredients for the Best Brussels Sprouts
This recipe uses a handful of simple, high-impact ingredients to create its signature savory, sweet, and tangy flavor.
- Fresh Brussels Sprouts: The star of the show. For the best result, choose Brussels sprouts that are bright green, firm, and tightly packed. It’s also helpful to choose sprouts that are relatively similar in size to ensure they all cook evenly.
- Pancetta: This is the secret to the incredible, savory flavor. Pancetta is an Italian-style, salt-cured pork belly. Unlike American bacon, it is not smoked, which allows its pure, savory pork flavor to complement the sprouts without overpowering them. When diced and roasted, it renders its flavorful fat and the meat becomes wonderfully crispy.
- Good Olive Oil: A generous coating of a good quality olive oil is essential for helping the sprouts to brown and crisp up beautifully without drying out.
- Syrupy Balsamic Vinegar: The perfect, tangy finish. For the best result, you want to use a balsamic glaze or a high-quality, aged balsamic vinegar that is naturally thick and syrupy. The sweet, concentrated flavor is key.
Bonus: Easy 2-Ingredient Homemade Balsamic Glaze
If you only have regular, thin balsamic vinegar on hand, you can easily make your own glaze!
- Simply pour 1 cup of regular balsamic vinegar into a small saucepan.
- Bring it to a simmer over medium heat and let it cook, stirring occasionally, for about 10-15 minutes, until the vinegar has reduced by about half and has thickened enough to coat the back of a spoon. Let it cool; it will thicken more as it cools.
Step-by-Step to Perfectly Roasted Brussels Sprouts
Follow these simple, detailed steps for a perfect, crispy, and caramelized result every time.
Step 1: Prepare the Brussels Sprouts and Pancetta
First, preheat your oven to a hot 400°F (200°C).
On a large, rimmed baking sheet, add your 1 1/2 pounds of trimmed and halved Brussels sprouts. Be sure to include some of the loose leaves that may have fallen off—these will turn into super-crispy, chip-like bites!
Add the 4 ounces of diced pancetta, the 1/4 cup of good olive oil, the 1 1/2 teaspoons of kosher salt, and the 1/2 teaspoon of freshly ground black pepper to the sheet pan.
Toss everything together with your hands until all the Brussels sprouts and the pancetta are evenly and thoroughly coated in the oil and seasonings.
Spread the mixture out in a single, even layer on the sheet pan.
Crucial Pro Tip: The number one secret to crispy, roasted vegetables is to not overcrowd the pan. The Brussels sprouts need space for the hot air to circulate all around them. If they are packed in too tightly, they will steam instead of roast and will come out soft and soggy instead of crispy and caramelized. Use two sheet pans if you need to!
Step 2: Roast to Crispy, Caramelized Perfection
Roast the Brussels sprouts for 20 to 30 minutes, tossing them once about halfway through the cooking time.
They are perfectly done when they are tender all the way through (you can easily pierce one with a fork) and have a beautiful, deep golden-brown and caramelized color, and the pancetta is crisp.
Step 3: Add the Balsamic Glaze and Serve
Remove the sheet pan from the oven.
Immediately, while the sprouts are still sizzling hot, drizzle the 1 tablespoon of syrupy balsamic vinegar evenly over the top. Toss everything together one last time. The heat from the sprouts and the pan will help to thicken the glaze and coat every single piece.
Pro Tip: It is very important to add the balsamic glaze at the very end, after the sprouts have been roasted. If you were to add it at the beginning, the high sugar content in the vinegar would cause it to burn in the hot oven long before the Brussels sprouts were cooked through.
Taste the sprouts for seasonings and add an extra pinch of salt or pepper if needed.
Serve hot, straight from the pan, for the best and crispiest texture.
The Perfect Roasted Brussels Sprouts with Balsamic & Pancetta
A simple and flavorful side dish of roasted Brussels sprouts with pancetta. The Brussels sprouts are trimmed, halved, and tossed with diced pancetta, olive oil, salt, and pepper. They are then roasted on a single sheet pan at a high temperature until the sprouts are tender and browned and the pancetta is crispy. The dish is finished with a drizzle of syrupy balsamic vinegar immediately after coming out of the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
- 4 ounces pancetta, 1/4-inch-diced
- 1/4 cup good olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon syrupy balsamic vinegar
Instructions
- Preheat the oven to 400°F.
- Place the prepared Brussels sprouts on a sheet pan, including any loose leaves that have fallen off.
- Add the diced pancetta, olive oil, 1 1/2 teaspoons of salt, and 1/2 teaspoon of pepper to the sheet pan.
- Toss everything together with your hands to ensure the sprouts are evenly coated. Spread the mixture out in a single layer.
- Roast for 20 to 30 minutes, tossing once during roasting, until the Brussels sprouts are tender and nicely browned, and the pancetta is cooked and crisp.
- Remove the pan from the oven and immediately drizzle with the balsamic vinegar.
- Toss again to coat, taste for seasonings, and serve hot.
Notes
- Don’t discard the loose Brussels sprout leaves that fall off during prep; they will get extra crispy and delicious when roasted.
- Spreading the sprouts and pancetta in a single layer on the baking sheet is key to ensuring they roast rather than steam.
- Drizzling the balsamic vinegar on the hot vegetables right out of the oven allows them to absorb the flavor more effectively.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220-280
- Sugar: 5-8 g
- Sodium: 500-700 mg
- Fat: 18-24 g
- Saturated Fat: 4-6 g
- Trans Fat: 0 g
- Carbohydrates: 10-14 g
- Fiber: 3-5 g
- Protein: 8-12 g
- Cholesterol: 15-25 mg
Serving Your Roasted Brussels Sprouts
These Crispy Balsamic-Roasted Brussels Sprouts are a truly versatile side dish. They are simple enough for a weeknight dinner, but impressive and delicious enough to be the star of your Thanksgiving or holiday table. Serve them hot, in a beautiful rustic bowl, as the perfect accompaniment to:
- Roasted chicken or turkey
- A perfectly seared steak
- Grilled pork chops
- Pan-seared salmon
Storage and Make-Ahead Tips
While these Brussels sprouts are at their absolute crispiest best when they are served fresh from the oven, the leftovers are still incredibly delicious.
- Make-Ahead: You can do all your prep work several hours in advance. Trim and halve your Brussels sprouts and dice your pancetta. Keep them in separate, airtight containers in the refrigerator until you are ready to toss them with the oil and seasonings and roast them.
- Storage: Store any leftover sprouts in an airtight container in the refrigerator for up to 4 days.
- Reheating: The absolute best way to reheat the sprouts and bring back some of their original crispiness is in the air fryer or back in a hot 400°F oven. Spread them on a baking sheet and reheat for about 5-10 minutes, until they are hot and have crisped up again.
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Creative Recipe Variations
This simple and delicious recipe is a fantastic base for your own creative and flavorful twists.
- Add a Sweet & Spicy Kick: For an extra layer of delicious flavor, you can drizzle the finished sprouts with 1 tablespoon of pure maple syrup or hot honey along with the balsamic vinegar. The combination of sweet, savory, and spicy is incredible.
- Add Some Creamy Goat Cheese: For a wonderful, tangy creaminess that is a classic pairing with Brussels sprouts, you can toss the hot, roasted sprouts with 1/4 cup of crumbled goat cheese after you have added the balsamic glaze. The cheese will soften slightly and be absolutely delicious.
- Make it a Warm Main Course Salad: To turn this side dish into a fantastic, light main course, let the roasted sprouts cool slightly and serve them over a large bed of fresh arugula or mixed greens. You can top the entire salad with a perfectly poached or fried egg.
Enjoy The Most Addictive Vegetable Ever!
You’ve just created a truly special side dish that will convert even the biggest Brussels sprouts haters into lifelong fans. This recipe is a perfect harmony of sweet, savory, salty, and tangy, with an incredible textural contrast between the crispy leaves and the tender centers. It’s a simple, foolproof, and elegant dish that is sure to become a new staple in your cooking repertoire.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who needs a new way to love Brussels sprouts!
Frequently Asked Questions (FAQs)
Q1: How do I choose the best Brussels sprouts at the store?
Look for Brussels sprouts that are bright green, firm, and feel heavy for their size, with tightly packed leaves. Avoid any sprouts that have yellowing or wilted leaves, or that have black spots on them. Smaller sprouts tend to be a bit sweeter and more tender than very large ones.
Q2: Can I prepare the Brussels sprouts ahead of time?
Yes. To get a head start, you can wash, trim, and halve your Brussels sprouts up to two days in advance. Store them in an airtight container or a resealable bag in the refrigerator until you are ready to roast them.
Q3: My pancetta burned before my sprouts were cooked. What did I do wrong?
This can sometimes happen if your pancetta is cut very small or is very lean. If you are concerned about this, you can simply add the pancetta to the sheet pan about 10 minutes into the roasting time, after the sprouts have had a head start.
Q4: What main dishes pair well with these Brussels sprouts?
These are an incredibly versatile side dish! Their savory, sweet, and tangy flavor profile is a fantastic accompaniment to a wide variety of main courses. They are a classic pairing with a roasted chicken or turkey. They are also wonderful with a rich cut of meat like a seared steak or pork chops, and their acidity is a beautiful contrast to a rich fish like pan-seared salmon.
Q5: Can I make these in an air fryer?
Yes, an air fryer is a fantastic tool for making super-crispy Brussels sprouts! Simply toss the sprouts and pancetta with the oil and seasonings as directed. Then, place them in your air fryer basket in a single layer (you may need to work in batches). Air fry at about 375°F (190°C) for 15-20 minutes, shaking the basket halfway through, until they are golden, crispy, and tender. Then, toss them in a bowl with the balsamic glaze at the end.