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.

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.

Author: Grace
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

Scale

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

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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

Find it online: https://www.eatswithsoul.com/balsamic-roasted-brussels-sprouts/