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

Side Dish

Roasted Brussels Sprouts with Pancetta and Balsamic Syrup

This simple recipe for Roasted Brussels Sprouts with Pancetta and Balsamic Syrup has converted many Brussels sprouts haters into lovers!
5 from 1 vote
Roasted Brussels Sprouts with Pancetta and Balsamic Syrup
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 6 servings

Ingredients 

  • 1/2 lbs pancetta (one thick slice), diced
  • 1 1/2 lbs Brussels sprouts, stems removed, halved
  • 1 cup balsamic vinegar
  • Olive oil

Instructions 

  • 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Nutrition

Calories: 243kcal, Carbohydrates: 17g, Protein: 8g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 24mg, Sodium: 288mg, Potassium: 563mg, Fiber: 4g, Sugar: 8g, Vitamin A: 870IU, Vitamin C: 96.4mg, Calcium: 61mg, Iron: 2.1mg

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