Roasted Brussels Sprouts with Pancetta and Balsamic Syrup

Roasted Brussels Sprouts with Pancetta and Balsamic Syrup

Pancetta Palooza continues this week with one more way to work bacon into your everyday diet. I’ve become a big fan of the thick slices of pancetta I buy from my local butcher. No thin slices in this kitchen, just squares of salty, rich pork.

In addition to adding them to my new favorite vodka pasta sauce, I’m now pairing the sauteed cubes with roasted Brussels sprouts for the ultimate combination of richness and leafy greens. The show-stopping finale? A drizzle of thick and tangy balsamic syrup. It’s never been so easy to eat your vegetables!

Roasted Brussels Sprouts with Pancetta and Balsamic Syrup

Roasted Brussels Sprouts with Pancetta and Balsamic Syrup

Roasted Brussels Sprouts with Pancetta and Balsamic Syrup

Roasted Brussels Sprouts with Pancetta and Balsamic Syrup

Brussels Sprouts with Pancetta and Balsamic Syrup

Yield: 6 servings

Prep Time: 10 min

Cook Time: 40 min


½ pound pancetta (one thick slice), diced
1½ pounds Brussels sprouts, stems removed, halved
Olive oil
1 cup balsamic vinegar


Preheat the oven to 400ºF.

In a large bowl, drizzle the halved Brussels sprouts with 2 tablespoons olive oil, tossing to coat.

Pour them onto a sheet pan and season them with salt and freshly cracked black pepper.

Roast the Brussels sprouts for 40 minutes.

While they're roasting, sauté the diced pancetta in a large non-stick pan, cooking until golden brown. Set aside.

Simmer 1 cup of balsamic vinegar in a small sauce pan over medium-high heat until it reduces by half, about 10 minutes. It should be thick and syrupy. Set aside.

Remove the roasted Brussels sprouts from the oven and pour the sauteed pancetta (plus any drippings) directly atop the Brussels sprouts, tossing to combine.

Transfer the mix to a serving platter and drizzle with the balsamic syrup.


34 Responses to “Roasted Brussels Sprouts with Pancetta and Balsamic Syrup”

  1. #
    Bev Weidner — December 7, 2011 at 1:26 pm

    I am in love. IN LOVE I tell you. Sprouts and salty pork are my boyfriend(s).


    • Kelly replied: — December 7th, 2011 @ 1:43 pm

      Haha, thank you, Bev! Your comments always crack me up :)

  2. #
    JulieD — December 7, 2011 at 2:25 pm

    I know my husband, Curtis, would love this!! I just saw the whole brussel sprout stalk like that for the first time ever at Trader Joe’s in Nashville…I’m kinda sad, huh?

  3. #
    Teresa — December 7, 2011 at 8:20 pm

    hmm… not usually a fan of brussel sprouts but I think I will give this a try.

    • Kelly replied: — December 7th, 2011 @ 8:25 pm

      Hi Teresa! This recipe just might make a Brussels sprouts convert out of anyone. (How can you not love vegetables when they’re paired with bacon?!). I had such a great time with everyone in Orlando and can’t wait to cook with Bibi soon!

  4. #
    Cooking Rookie — December 8, 2011 at 12:32 am

    I also made very similar brussels sprouts yesterday, without pancetta, but I topped them with shredded cheese. I will try them with pancetta or bacon next time – great idea! Love the photo :-)

    • Kelly replied: — December 8th, 2011 @ 1:31 am

      Love the idea for a cheesy topper – will try that next time.

  5. #
    Noma — December 8, 2011 at 6:57 pm

    Three of my favorite things in one dish. Thank you for the inspiration! Beautiful photo, too!

  6. #
    Elizabeth @ Saffron Lane — December 14, 2011 at 12:03 am

    I make a similar version of this with aged balsamic reduction, blue cheese and caramelized onions but I just adore the addition of crispy pancetta. It will definitely be included next time…

    • Kelly replied: — December 14th, 2011 @ 12:57 pm

      I love the idea of adding caramelized onions, and I can imagine the aged balsamic adds the perfect tangy touch!

  7. #
    Alison @ Ingredients, Inc. — December 14, 2011 at 3:19 am

    okay my mouth is watering now

  8. #
    Linda M — December 24, 2011 at 10:40 pm

    Love this. Trying it tonight!

    • Kelly replied: — December 24th, 2011 @ 10:47 pm

      Enjoy, Linda! And a very Merry Christmas to you all!

  9. #
    Gina — January 26, 2012 at 12:47 am

    Craig and I make these all the time! They taste just like the ones from Searsucker :) I just pulled up the recipe to start making them again for tonight!

    • Kelly replied: — January 26th, 2012 @ 1:35 am

      Hi Gina! You’re so sweet to leave a comment and I’m so glad you are enjoying this recipe. Please tell Craig I say hi!

  10. #
    Danielle — April 18, 2012 at 10:44 am

    Hello! I made these last night to accompany some salmon and cous cous, and maybe our oven is on overdrive, but 40 min @ 400 resulted in burnt sprouts. The balsmic reduction was great! I also added it to the salmon, and it spiced up an “okay” dinner to something special. Not bad for a tuesday night, right?! I should of been checking the sprouts more often, so that’s my fault. Happy cooking, everyone!

  11. #
    Sara C — October 1, 2012 at 10:28 am

    Your pictures are beautiful!!

  12. #
    misty e — October 16, 2012 at 2:06 pm

    I love this!! I added some brown sugar. I have a killer sweet tooth. Delish!!

  13. #
    Stephen Diumenti — December 7, 2012 at 3:19 pm

    Great Recipe – I just made them last night.

  14. #
    Liz — February 18, 2013 at 11:00 am

    Thanks for the inspiration! I whipped up a similar version on my blog and am newly addicted to Brussels sprouts..

  15. #
    Gerry @ Foodness Gracious — August 30, 2013 at 11:52 pm

    Mmm pancetta is awesome, I used it recently in my potatoes and it really kicks up the flavor. Brussels sprouts are a fav in my house, love these!!

  16. #
    Jo — September 23, 2013 at 9:51 am

    Doesn’t Balsamic vinegar have lead in it? I thought it was to be used in very small amounts? Just thinking this would not be a good recipe for children to consume.

  17. #
    Denise — September 26, 2013 at 6:00 pm

    These were great…. Thx

  18. #
    kristen — November 28, 2013 at 2:09 pm

    Can these be prepared a day before?

    • Kelly Senyei replied: — November 28th, 2013 @ 9:59 pm

      Absolutely, Kristen! They’re great served at room temp, or you can make them then re-warm them in the oven before serving. Enjoy!

  19. #
    demented_pants — December 17, 2013 at 7:09 pm

    This recipe is very similar to the one I had the first time I ever liked Brussels sprouts. I’ll be trying this out at home tonight! thanks so much.


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