Go Back
–+ servings
Close-up of roasted Brussels sprouts with caramelized, crispy edges and a glossy, dark glaze, mixed with small pieces of bacon or pancetta. The vegetables appear richly browned and flavorful.

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
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Californian, Italian-American
Calories: 886
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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.
  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.

Nutrition

Calories: 886kcalCarbohydrates: 53gProtein: 30gFat: 65gSaturated Fat: 24gPolyunsaturated Fat: 9gMonounsaturated Fat: 28gTrans Fat: 1gCholesterol: 105mgSodium: 880mgPotassium: 2064mgFiber: 17gSugar: 20gVitamin A: 3812IUVitamin C: 386mgCalcium: 217mgIron: 7mg

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!