Roasted Brussels Sprouts with Balsamic Vinegar
Brussels sprout? This recipe is going to turn them into something you crave! Crisped to perfection with pancetta and finished with a drizzle of balsamic glaze. They’ve got that savory thing going on, but there’s a hint of sweetness too. Every time I make them, they disappear fast – even from the veggie haters in my family.
Do not forget to check out my Chefs Tips and Wine Pairings sections below!
Brussels sprouts? Really Brussels sprouts? Yep. These roasted Brussels sprouts are bursting with flavor and super easy to makeᅳyour family will love them any night of the week! Our Roasted Brussels Sprouts combine the earthy goodness of Brussels sprouts with the savory richness of pancetta It’s a combo that’ll have your family asking for seconds, thirds, ok just more!!
Give your Brussels sprouts a light coat of olive oil, season them with a generous sprinkle of salt and pepper, and roast until they turn beautifully crispy and just a bit charred! It’s straightforward, but my gosh, does it bring out the best in them!
The crispy pancetta adds a perfect crunch. While the grated Romano cheese and a drizzle of balsamic glaze add layers of umami and a hint of sweetness.
It’s really easy to make yet incredibly tasty. These things go with everything, and I am telling you, it’ll have everyone at the table raving about it! Perfect for any dinner where you want to serve something special without a fuss. Let’s heat up the oven and start on a recipe that’s about to become a go-to in your kitchen for Brussels sprouts!
Maddie is one of my favorites and she does an awesome take on Brussel Sprouts!! Take a look!
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Why this works
- Get ready for a flavor explosion! Roasted Brussels sprouts transform into sweet and nutty bites that challenge their bad reputation. The pancetta brings an irresistible savory depth, while Romano cheese adds a salty crunch that ties it all together!
- Crispy and Tender: Roasting these Brussels sprouts makes them deliciously tender inside with those crispy edges that You. Will. Love. The crispy tenderness of the Brussels sprouts and pancetta creates an absolute winning texture combo. And who does not love winning!
- Easy Peasy: This recipe is incredibly straightforward, win! This dish honestly so easy to makeᅳseriously, it’s almost foolproof!
- Looks Amazing: Let’s not forget that these things look amazing on your plate. Brussels sprouts with crispy edges, some nicely browned pancetta, and a swirl of tangy-sweet balsamic on top? Perfect? Ooo la la? Oh. My. Gosh! It truly looks like you’ve put in way more effort than you actually did. If you’re excited to really improve your plating skills, check out this must-read article: Plate Presentations
- Many ways to use it: This dish is super versatile! It can be a hearty side on its own or pair it with your favorite main dish – it just works so well with almost anything.
Step 1: Prep and Cook Pancetta
- Preheat the oven to 400°F (200°C). Spread pancetta on a baking sheet and bake for 5-6 minutes until crispy.
- Transfer the crispy pancetta to a bowl, leaving the rendered fat on the baking sheet.
Step 2: Roast Brussels Sprouts
- Place halved Brussels sprouts on the same baking sheet. Drizzle with oil and pancetta fat, season with salt and pepper, then roast for 8 minutes.
- Stir Brussels sprouts, sprinkle with half the cheese, and continue roasting for 5-7 more minutes until tender.
Step 3: Assemble and Serve
- Transfer the roasted Brussels sprouts to a bowl, toss with crispy pancetta, toasted hazelnuts, and balsamic glaze. Top with remaining cheese and serve.
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Chefs tips
Trimming Brussels Sprouts: Trim the ends off the Brussels sproutsᅳno stress! Just snip away any scraggly leaves (they won’t bring much flavor) and slice them in half. It’s as easy as that!”
Crispy Pancetta: Watch that pancetta closely! One minute, you’ll see that beautiful golden crunch; the next, it’s teetering on the edge of burnt – don’t let it fall!! Aim for a beautiful, golden hue and a nice crunchᅳjust enough to enjoy, but not so much that it turns to charcoal!
Seasoning: Give those Brussels sprouts a generous sprinkle of salt and pepperᅳdon’t be shy here. You want every little leaf to get its share! Pro tip: Season them as they roast to let the flavors soak in! You could also a pinch of smoked paprika or garlic powder for a little extra umph!
Pancetta Fat: Don’t discard the rendered fat from the pancetta. This is huge – toss the sprouts in the fat for an incredible extra boost!
Pecorino Romano Cheese: Always grate your Pecorino Romano cheese freshᅳthe flavor SO MUCH BETTER!
Mix it up: About halfway through roasting, give those Brussels sprouts a good toss! This little shake-up helps them brown evenly and brings out that delicious flavor.
Toasted Hazelnuts: If you decide to add toasted hazelnuts, roast them separately and chop them coarsely for a delightful crunch. Sprinkle them on just before serving – they will stay nice an crisp.
Balsamic Glaze: Drizzle the balsamic glaze over the dish right before serving to keep its sweetness intact and maintain that beautiful color
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Wine Pairings
- Pinot Noir: It’s the perfect companionᅳthink light to medium body with earthy notes and a hint of fruitiness. Its going to complement the savory Brussels sprouts and pancetta – not over power.
- Oaked Chardonnay: This wine’s creamy richness, with subtle hints of vanilla and that familiar toasted oak, fits right in with the nutty Brussels sprouts and salty Romano.
- Sauvignon Blanc: Its bright acidity and fresh herbal notes cut through the richness of the pancetta and cheese.
- Beaujolais: A light-bodied red made from the Gamay grape, with low tannins and bright red fruit flavors. Its going to pair well with both the savory pancetta and the sweet balsamic glaze.
This is one of the most amazing resources for learning about wine. I am not kidding one bit: The Unknown Winecaster
Faq’s
Absolutely! Bacon is a great substitute for pancetta. Is very similar, just a bit more smoky – who does not love smoky!? Just keep an eye on it bacon is going to cook faster. Not crazy faster, but faster nonetheless.
No worries! You can easily reduce balsamic vinegar on the stove to create a homemade glaze. Just simmer balsamic vinegar over medium heat until it thickens and reduces by about half. Alternatively, a light drizzle of honey or maple syrup can also complement the dish, though the flavor profile will change.
Making Brussels sprouts super crispy is a breeze. Spread them out on the baking sheet, do NOT overcrowd. This is going to allow the heat to circulate evenly, giving you those crispy edges.
Yes, you can roast the Brussels sprouts and cook the pancetta ahead of time. However, for the best texture, toss them with the cheese and balsamic glaze right before serving. If you need to reheat them, a quick blast in a hot oven for a few minutes can help bring back some of the crispiness.
As is, the recipe includes pancetta, but you can easily take it vegetarian by omitting the pancetta or replacing it with a vegetarian alternative, like smoked tempeh. You’ll still get a delightful dish with the umami from the cheese and the acidity from the balsamic glaze.
Got leftovers? In an airtight container and store in the fridge for up to 3 days. When you’re ready to reheat, just spread them out on a baking sheet and warm them in the oven
Equipment Needed
- Baking Sheet: I like using a baking sheet for these sprouts. It’s got plenty of space, so they’re not all crowded together. Plus, they get this nice even crispiness all over. Just make sure to give them a shake halfway through
- Oven: The oven is essential for roasting the Brussels sprouts and achieving that delightful caramelization and tenderness. It’s the primary cooking source in this recipe.
- Mixing Bowl: Don’t forget a good mixing bowl. You’ll need it for the pancetta and later to toss everything together. Just to state the obvious…it’s funny how a simple bowl can be so important.
- Cooking Oil: Don’t skimp on the cooking oil. A little drizzle over the sprouts before they hit the oven does wonders. It helps them cook up nice and even, plus adds a bit of flavor. Oh, and here’s a little trick I picked up: toss the sprouts in the pancetta fat. You want to talk about next level – that’s it! Conversation over 🙂
- Serving bowl: When everything’s ready, you’ll want a nice serving bowl. It’s not just for looks – though it does make the dish pop. This is where all the good stuff comes together: those crispy sprouts, the pancetta, nuts, that tangy balsamic, and don’t forget the cheese. I like to arrange it all in the bowl right at the table. That way, everyone gets to see (and smell) how good it looks before digging in.
Roasted Brussels Sprouts with Balsamic Vinegar
Ingredients
- 1 lb Brussels Sprouts trimmed and halved
- 4 oz Pancetta thinly sliced
- 1/2 cup Romano Cheese grated
- 3 tbsp Balsamic Glaze
- 1 tbsp Cooking Oil
- Salt and Pepper to Taste
Instructions
- Preheat your oven to 400°F (200°C). Spread pancetta on a baking sheet and bake until lightly browned and crispy, about 5-6 minutes.Transfer the cooked pancetta to a bowl and set aside.
- Place the halved Brussels sprouts on the same baking sheet. Drizzle with cooking oil and toss with the rendered fat from the pancetta.Spread them in an even layer and season with salt and pepper.Roast in the preheated oven for 8 minutes.
- Stir the Brussels sprouts and sprinkle with half of the Pecorino Romano cheese. Continue cooking for another 5-7 minutes until they are tender and lightly browned.
- Transfer the cooked Brussels sprouts to a serving bowl. Add the crispy pancetta, toasted hazelnuts, and drizzle with balsamic glaze.Toss everything together and finish with a sprinkle of the remaining cheese.