Roasted Brussels Sprouts with Pancetta and Balsamic Syrup

from 1 votes

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!
Author: Kelly Senyei
5 from 1 vote
Roasted Brussels Sprouts with Pancetta and Balsamic Syrup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings


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


  • 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!


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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  1. I made this dish for Thanksgiving a year ago, and everyone loved it! It was such a hit that I received the request from multiple people to make it again for this year’s Thanksgiving dinner. I give thanks for your recipe! : )

  2. 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.

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

  3. 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.

  4. 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!!

  5. 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!

  6. 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!

    1. 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!

  7. 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…

  8. 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 :-)

    1. 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!

  9. 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?