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!
- 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!
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
Made this last night for a trial run for our Thanksgiving dinner. Turned out perfect!
So glad you enjoyed the recipe, Jacki!
Sign me UP!!!
Adding you now! Thanks so much for your readership, Valerie!
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! : )
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.
Can these be prepared a day before?
Absolutely, Kristen! They’re great served at room temp, or you can make them then re-warm them in the oven before serving. Enjoy!
These were great…. Thx
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.
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!!
Thanks for the inspiration! I whipped up a similar version on my blog and am newly addicted to Brussels sprouts.. http://whatdresscodeblog.com/2013/02/18/in-season-salmon-with-plum-glaze-and-maple-balsamic-roasted-brussels-sprouts/
Great Recipe – I just made them last night.
I love this!! I added some brown sugar. I have a killer sweet tooth. Delish!!
Your pictures are beautiful!!
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!
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!
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!
Love this. Trying it tonight!
Enjoy, Linda! And a very Merry Christmas to you all!
okay my mouth is watering now
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…
I love the idea of adding caramelized onions, and I can imagine the aged balsamic adds the perfect tangy touch!
Three of my favorite things in one dish. Thank you for the inspiration! Beautiful photo, too!
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 :-)
Love the idea for a cheesy topper – will try that next time.
hmm… not usually a fan of brussel sprouts but I think I will give this a try.
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!
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?
I am in love. IN LOVE I tell you. Sprouts and salty pork are my boyfriend(s).
Haha, thank you, Bev! Your comments always crack me up :)