Balsamic Glazed Brussels Sprouts with Pancetta
This easy recipe will make anyone love Brussels sprouts! Who can resist the flavor combination of sweet, Balsamic syrup and salty pancetta roasted with garlic and shallots?
For the Brussels Sprouts
- 10 oz brussels sprouts cleaned and halved
- 2 cloves garlic minced
- 1 tbsp minced shallot
- 1/2 small red onion diced
- 1/2 tsp kosher salt
- 1/2 tsp ground pepper
- 1/3 cup of diced pancetta you can substitute bacon
- 3 tbsp balsamic glaze/syrup*
- 2 tsp olive oil
For the Balsamic Glaze
- 1 cup balsamic vinegar * the balsamic syrup
For the balsamic glaze
First, make the balsamic glaze. Pour balsamic vinegar into a small sauce pan.
Bring to a boil, and once it boils, drop to low and simmer.
You'll cook it down until it's thickened to the consistency of maple syrup. (Yields 1/2 c glaze.) Set aside to cool until you are ready to make the sprouts.
To make the Brussels sprouts
Preheat oven to 400 degrees. Lightly coat a baking sheet with olive oil (or a Pam spray works as well).
In a large bowl, combine all ingredients, making sure to coat the sprouts in the oil/balsamic glaze mixture.
Pour sprouts mixture on a baking sheet.
Bake sprouts for 23-25 minutes, or until tender.