Forget everything you thought you knew about bland, bitter, and boring Brussels sprouts. This is the one recipe that will transform even the most devoted skeptic into a true believer. Get ready to discover the magic of high-heat roasting, the savory crunch of crispy pancetta, and the sweet, tangy perfection of a balsamic glaze.
This isn’t just a recipe; it’s a complete guide to making the most delicious, most addictive, and most requested vegetable side dish you will ever create. We’ll show you the simple secrets to achieving that perfect, deep caramelization that brings out the sprouts’ natural sweetness, and how to get those coveted, shatteringly crispy outer leaves. This is more than just a side dish; it’s a showstopper.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Brussels Sprouts Transformation
What makes these Balsamic-Roasted Brussels Sprouts so spectacular is the perfect harmony of flavors and textures, achieved through a brilliantly simple, one-pan method. The high heat of the oven is the key, transforming the sprouts from a dense, slightly bitter vegetable into something wonderfully tender, sweet, and nutty. Salty, crispy bits of pancetta add a savory crunch, and a final drizzle of syrupy balsamic vinegar provides a tangy, sweet glaze that ties everything together. It’s a foolproof, restaurant-quality side dish that is easy enough for a weeknight dinner but impressive enough for a holiday feast.
| Metric | Time / Level |
| Total Time | 35 minutes |
| Active Prep Time | 10 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Essential Ingredients for the Best Brussels Sprouts
This recipe uses a handful of simple, high-impact ingredients to create its signature savory, sweet, and tangy flavor.
- Fresh Brussels Sprouts: The star of the show. For the best result, choose Brussels sprouts that are bright green, firm, and tightly packed. Trim the ends and cut them in half through the core. This creates a flat surface that is perfect for getting a deep, caramelized sear in the oven.
- Pancetta: This is the secret to the incredible, savory flavor. Pancetta is an Italian-style, salt-cured pork belly. Unlike American bacon, it is not smoked. When diced and roasted, it renders its flavorful fat (which then helps to roast the sprouts!) and the meat becomes wonderfully crispy, salty jewels.
- Good Olive Oil: A generous coating of a good quality olive oil is essential for helping the sprouts to brown and crisp up beautifully without drying out.
- Syrupy Balsamic Vinegar: The perfect, tangy finish. For the best result, you want to use a balsamic glaze or a high-quality, aged balsamic vinegar that is naturally thick and syrupy. The sweet, concentrated flavor is key.
Bonus: Easy 2-Ingredient Homemade Balsamic Glaze
If you only have regular, thin balsamic vinegar on hand, you can easily make your own glaze!
- Simply pour 1 cup of regular balsamic vinegar into a small saucepan.
- Bring it to a simmer over medium heat and let it cook, stirring occasionally, for about 10-15 minutes, until the vinegar has reduced by about half and has thickened enough to coat the back of a spoon. Let it cool; it will thicken more as it cools.
Step-by-Step to Perfectly Roasted Brussels Sprouts
Follow these simple, detailed steps for a perfect, crispy, and caramelized result every time.
Step 1: Prepare the Brussels Sprouts and Pancetta
First, preheat your oven to a hot 400°F (200°C).
On a large, rimmed baking sheet, add your 1 1/2 pounds of trimmed and halved Brussels sprouts. Be sure to include some of the loose leaves that may have fallen off—these will turn into super-crispy, chip-like bites!
Add the 4 ounces of diced pancetta, the 1/4 cup of good olive oil, the 1 1/2 teaspoons of kosher salt, and the 1/2 teaspoon of freshly ground black pepper to the sheet pan.
Toss everything together with your hands until all the Brussels sprouts and the pancetta are evenly and thoroughly coated in the oil and seasonings.
Spread the mixture out in a single, even layer on the sheet pan.
Crucial Pro Tip: The number one secret to crispy, roasted vegetables is to not overcrowd the pan. The Brussels sprouts need space for the hot air to circulate all around them. If they are packed in too tightly, they will steam instead of roast and will come out soft and soggy instead of crispy and caramelized. Use two sheet pans if you need to!
Step 2: Roast to Crispy, Caramelized Perfection
Roast the Brussels sprouts for 20 to 30 minutes, tossing them once about halfway through the cooking time.
They are perfectly done when they are tender all the way through (you can easily pierce one with a fork) and have a beautiful, deep golden-brown and caramelized color, and the pancetta is crisp.
Step 3: Add the Balsamic Glaze and Serve
Remove the sheet pan from the oven.
Immediately, while the sprouts are still sizzling hot, drizzle the 1 tablespoon of syrupy balsamic vinegar evenly over the top. Toss everything together one last time. The heat from the sprouts and the pan will help to thicken the glaze and coat every single piece.
Pro Tip: It is very important to add the balsamic glaze at the very end, after the sprouts have been roasted. If you were to add it at the beginning, the high sugar content in the vinegar would cause it to burn in the hot oven long before the Brussels sprouts were cooked through.
Taste the sprouts for seasonings and add an extra pinch of salt or pepper if needed.
Serve hot, straight from the pan, for the best and crispiest texture.
The Best Crispy Balsamic-Roasted Brussels Sprouts
A simple and flavorful side dish of roasted Brussels sprouts with pancetta. The Brussels sprouts are trimmed, halved, and tossed with diced pancetta, olive oil, salt, and pepper. They are then roasted on a single sheet pan at a high temperature until the sprouts are tender and browned and the pancetta is crispy. The dish is finished with a drizzle of syrupy balsamic vinegar immediately after coming out of the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
- 4 ounces pancetta, 1/4-inch-diced
- 1/4 cup good olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon syrupy balsamic vinegar
Instructions
- Preheat the oven to 400°F.
- Place the prepared Brussels sprouts on a sheet pan, including any loose leaves that have fallen off.
- Add the diced pancetta, olive oil, 1 1/2 teaspoons of salt, and 1/2 teaspoon of pepper to the sheet pan.
- Toss everything together with your hands to ensure the sprouts are evenly coated. Spread the mixture out in a single layer.
- Roast for 20 to 30 minutes, tossing once during roasting, until the Brussels sprouts are tender and nicely browned, and the pancetta is cooked and crisp.
- Remove the pan from the oven and immediately drizzle with the balsamic vinegar.
- Toss again to coat, taste for seasonings, and serve hot.
Notes
- Don’t discard the loose Brussels sprout leaves that fall off during prep; they will get extra crispy and delicious when roasted.
- Spreading the sprouts and pancetta in a single layer on the baking sheet is key to ensuring they roast rather than steam.
- Drizzling the balsamic vinegar on the hot vegetables right out of the oven allows them to absorb the flavor more effectively.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220-280
- Sugar: 5-8 g
- Sodium: 500-700 mg
- Fat: 18-24 g
- Saturated Fat: 4-6 g
- Trans Fat: 0 g
- Carbohydrates: 10-14 g
- Fiber: 3-5 g
- Protein: 8-12 g
- Cholesterol: 15-25 mg
Serving Your Roasted Brussels Sprouts
These Crispy Balsamic-Roasted Brussels Sprouts are a truly versatile side dish. They are simple enough for a weeknight dinner, but impressive and delicious enough to be the star of your Thanksgiving or holiday table. Serve them hot, in a beautiful rustic bowl, as the perfect accompaniment to:
- Roasted chicken or turkey
- A perfectly seared steak
- Grilled pork chops
- Pan-seared salmon
Storage and Make-Ahead Tips
While these Brussels sprouts are at their absolute crispiest best when they are served fresh from the oven, the leftovers are still incredibly delicious.
- Make-Ahead: You can do all your prep work several hours in advance. Trim and halve your Brussels sprouts and dice your pancetta. Keep them in separate, airtight containers in the refrigerator until you are ready to toss them with the oil and seasonings and roast them.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: The absolute best way to reheat the sprouts and bring back some of their original crispiness is in the air fryer or back in a hot 400°F oven. Spread them on a baking sheet and reheat for about 5-10 minutes, until they are hot and have crisped up again.
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Creative Recipe Variations
This simple and delicious recipe is a fantastic base for your own creative and flavorful twists.
- Make it a Vegetarian or Vegan Side Dish: For a delicious vegetarian version, simply omit the pancetta. For a crunchy, savory element to replace it, you can toss in 1/2 cup of toasted, chopped pecans or walnuts during the last 10 minutes of the roasting time. To make it vegan, just ensure you are not using a honey-based balsamic.
- Add a Sweet & Spicy Kick: For an extra layer of delicious flavor, you can drizzle the finished sprouts with 1 tablespoon of pure maple syrup or hot honey along with the balsamic vinegar.
- Add Some Cheesy Goodness: After you have drizzled the hot, roasted sprouts with the balsamic vinegar, you can toss them with 1/4 cup of freshly grated Parmesan cheese or some crumbled feta or goat cheese. The cheese will melt slightly and be absolutely delicious.
Enjoy The Most Addictive Vegetable Ever!
You’ve just created a truly special side dish that will convert even the biggest Brussels sprouts haters into lifelong fans. This recipe is a perfect harmony of sweet, savory, salty, and tangy, with an incredible textural contrast between the crispy leaves and the tender centers. It’s a simple, foolproof, and elegant dish that is sure to become a new staple in your cooking repertoire.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who needs a new way to love Brussels sprouts!
Frequently Asked Questions (FAQs)
Q1: How do I keep my roasted Brussels sprouts from getting soggy?
The two most important secrets to crispy, non-soggy Brussels sprouts are high heat and not overcrowding the pan. Roasting them at a hot temperature (400°F or higher) is what allows them to caramelize and get crispy, rather than just steaming. Giving them plenty of space on the baking sheet is crucial to allow the hot air to circulate around each sprout.
Q2: What is pancetta, and can I use bacon instead?
Pancetta is an Italian-style pork belly that is salt-cured and spiced, but it is not smoked. Bacon is typically both cured and smoked. You can absolutely substitute an equal amount of thick-cut, diced bacon in this recipe. Just be aware that it will add a distinctly smoky flavor to the final dish.
Q3: What is the difference between regular balsamic vinegar and a balsamic glaze?
Regular balsamic vinegar is quite thin and liquidy, with a very sharp, acidic flavor. A balsamic glaze (or a high-quality, aged balsamic) has been cooked down so that it is thick, syrupy, and much sweeter and more concentrated in flavor. For this recipe, you want the thick, syrupy glaze, which will coat the sprouts beautifully instead of just running off.
Q4: Can I make these roasted Brussels sprouts in an air fryer?
Yes, an air fryer is a fantastic tool for making super-crispy Brussels sprouts! Simply toss the sprouts and pancetta with the oil and seasonings as directed. Then, place them in your air fryer basket in a single layer (you may need to work in batches). Air fry at about 375°F (190°C) for 15-20 minutes, shaking the basket halfway through, until they are golden, crispy, and tender. Then, toss them in a bowl with the balsamic glaze at the end.
Q5: Do I need to wash my Brussels sprouts?
Yes, it’s always a good idea to give your Brussels sprouts a quick rinse under cold running water to remove any grit. After you have trimmed the ends, you can also peel away any outer leaves that look yellowed or blemished. Be sure to pat them completely dry before you toss them with the oil, as a dry surface is the key to a crispy result.