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.

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.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4-6 servings
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.

Find it online: https://cookupjoy.com/brussels-sprouts-with-balsamic-pancetta/