Balsamic Glazed Brussel Sprouts w/ Pancetta

These Brussels sprouts get the royal treatment-crisped in pancetta fat, roasted until golden, and glazed with a rich balsamic butter sauce that hits salty, sweet, and tangy in one bite.

Why You'll Love Balsamic Glazed Brussel Sprouts w/ Pancetta

It's fast, flavorful, and makes even sprout-skeptics fall in love. The pancetta adds savory crunch, while the balsamic reduction gives it just the right amount of sticky-sweet drama.

Tips and Tricks

• Don't overcrowd the pan-roast in batches if needed to keep that crispy sear.
• Glaze will thicken fast-keep an eye on it so it doesn't burn.

Variations

• Swap pancetta for thick-cut bacon or smoked turkey.
• Add a splash of maple syrup to the glaze for deeper sweetness.

Substitutions

• No pancetta? Use bacon or even prosciutto crisps.
• Vegan version? Sub mushrooms for pancetta, vegan butter for glaze.

Best served with

• Roasted chicken or pork tenderloin
• Creamy mashed potatoes
• A crisp white wine or hard cider

How to Store Leftovers

• Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to revive the crisp edges.

Common Questions

Balsamic Glazed Brussels Sprouts with Pancetta

No ratings yet

These Brussels sprouts get the royal treatment. Crisped in pancetta fat, roasted until golden, and glazed with a rich balsamic butter sauce that hits salty, sweet, and tangy in one bite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Appetizer, Side Dish

Cuisine: Californian, Italian-American

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Brussels + Pancetta

• 1 lb Brussels sprouts root trimmed, halved
• 4 oz Pancetta diced
• ½ tablespoon Olive oil
• Kosher salt to taste
• Freshly ground black pepper to taste

Glaze

• ¼ cup Balsamic vinegar
• 1 tablespoon Unsalted butter
• Flaky salt to finish

Equipment

• Cast iron skillet
• Chefs knife

Method

 

Brussels + Pancetta

1. Preheat oven to 400°F.
2. Toss halved Brussels sprouts with olive oil and a pinch of kosher salt.
3. In a medium cast iron skillet over medium heat, cook pancetta until golden and crisp, about 10-12 minutes. Transfer pancetta to a paper towel-lined plate.
4. Add Brussels sprouts to the skillet, flat side down, in the rendered fat. Let sear until browned, about 4-5 minutes.
5. Flip sprouts, transfer the skillet to the oven, and roast for 10-15 minutes until deeply golden. Remove and transfer sprouts to a paper towel-lined plate.

Glaze + Finish

1. Return the skillet to medium-high heat. Add balsamic vinegar and a few grinds of pepper. Bring to a boil and reduce to a syrupy glaze (about 2 tablespoons), 2-3 minutes. If you're reducing for a sauce, you're looking for nappe. It coats the back of a spoon, and when you draw your finger through it, it leaves a distinct line.
2. Lower heat, stir in butter until melted.
3. Return sprouts and pancetta to the pan and toss to coat in glaze.
4. Finish with flaky salt and more black pepper. Serve hot.

Notes

Storage: refrigerate leftovers in an airtight container for up to 3-4 days. The balsamic glaze holds up fine, but the sprouts will soften, so reheat in a hot oven or air fryer to bring back some crisp. Skip the microwave, it'll steam them instead.

Tried this recipe?

Let us know how it was!