Balsamic Glazed Brussels Sprouts with Pancetta
85% authentic · Italian-inspired
Crispy Brussels sprouts are elevated with the sweet and tangy flavor of balsamic glaze and the savory crunch of pancetta. A sophisticated side dish.
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Ingredients
- Brussels Sprouts1.5 lbs, trimmed and halved
- Pancetta4 oz, diced
- Olive Oil2 tablespoons
- Balsamic Vinegar1/4 cup
- Honey or Maple Syrup1 tablespoon
- Saltto taste
- Black Pepperto taste
Steps
- 1
Preheat oven to 400°F (200°C).
- 2
In a skillet over medium heat, cook the diced pancetta until crispy. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- 3
Add the halved Brussels sprouts to the skillet with the pancetta fat. Sauté for 3-5 minutes until lightly browned.
- 4
Transfer the Brussels sprouts to a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and caramelized.
- 5
While sprouts roast, combine balsamic vinegar and honey/maple syrup in the skillet. Bring to a simmer over medium heat and cook until reduced to a glaze (about 5-7 minutes).
- 6
Toss the roasted Brussels sprouts with the balsamic glaze and the reserved crispy pancetta. Serve immediately.
