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balsamic glazed brussels sprouts with pancetta

Balsamic Glazed Brussels Sprouts with Pancetta

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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?
Course Main Course
Cuisine American
Dish Type Side Dish
Cooking Style Roasting
Diet and Health healthy-ish
Seasonal Christmas, fall, Holiday season, New Year's Eve, Thanksgiving, Valentine's Day, winter
Ingredient brussels sprouts
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4 servings
Author Chrysta Wilson


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.