Are you ready to make the best roasted Brussels sprouts of your life? The kind that are so unbelievably crispy, so perfectly caramelized, and so addictively delicious, they will convert even the most adamant of skeptics? This incredible, from-scratch Balsamic-Roasted Brussels Sprouts with Pancetta is that perfect recipe. We’re talking tender-on-the-inside, crispy-on-the-outside sprouts, studded with salty, crispy bits of pancetta, and finished with a luscious, sweet and tangy balsamic drizzle.
This isn’t just another vegetable recipe; it’s a guide to a show-stopping, restaurant-quality side dish that will steal the show at any meal. We’ll show you the simple but crucial secrets to achieving that perfect, crispy-and-never-soggy texture every single time. This is the perfect, elegant, and surprisingly easy addition to any weeknight dinner or your Thanksgiving and Christmas holiday table.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “One-Pan” Crispy & Caramelized Side Dish
What makes this Roasted Brussels Sprouts recipe truly “the best” is its incredible combination of textures and its perfectly balanced, sweet, tangy, and savory flavors. This recipe is a masterpiece of simple, elegant cooking, all done on a single sheet pan. The heart and soul of the dish is the roasting technique. Fresh Brussels sprouts are tossed with salty, savory pancetta and olive oil, then roasted in a hot oven until their outer leaves are shatteringly crisp and their centers are perfectly tender. The final, magical touch is an immediate drizzle of a thick, syrupy balsamic vinegar the moment they come out of the oven, creating an instant, glossy glaze.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 10 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Flavors of the Feast: The Essential Ingredients
This iconic dish uses a handful of high-quality, simple ingredients to create its signature rich and savory-sweet flavor.
- The Brussels Sprouts (The Star of the Show!):
- For the best result, look for fresh, bright green Brussels sprouts that are firm and tightly closed. Trimming the ends and slicing them in half is the key to creating a flat surface for perfect caramelization. Don’t throw away any of the loose leaves that fall off—they turn into the most incredible, crispy little chips in the oven!
- The Pancetta (The Salty, Savory Secret!):
- What it is: Pancetta is a classic Italian salt-cured pork belly (think of it as unsmoked bacon).1 As it roasts, it becomes wonderfully crispy and renders its delicious, savory fat, which then coats and flavors the Brussels sprouts.
- The Syrupy Balsamic Vinegar:
- The Finishing Drizzle: The key to a perfect glaze that is never burnt or bitter is to drizzle the balsamic vinegar on the sprouts after they come out of the hot oven. A good quality, thick, and syrupy aged balsamic will have a much more complex and sweet flavor than a thin, watery one.
The Roasting Masterclass: The Secret to Perfectly Crispy, Never-Soggy Sprouts
This is the most important part of the recipe, and it’s surprisingly easy if you follow these two simple, non-negotiable rules:
- Use High Heat: Roasting your Brussels sprouts in a hot, preheated $400^{\circ}F$ oven is the number one secret to success. The high heat is the key that allows the natural sugars in the sprouts to caramelize, which creates a deep, sweet, and nutty flavor and those irresistible, crispy, browned edges.2
- Don’t Crowd the Pan: This is the single most common mistake that leads to sad, soggy, and steamed sprouts.3 You must spread your prepared Brussels sprouts out in a single, even layer on your baking sheet, with a little bit of space between each one. This allows the hot air to circulate all around the sprouts, which is the key that allows them to roast, not steam.
Step-by-Step to the Best Balsamic-Roasted Brussels Sprouts
This elegant, one-pan side dish is incredibly simple to prepare.
The Simple 5-Minute “Toss-and-Roast” Method
Step 1: First, preheat your oven to a hot $400^{\circ}F$ ($200^{\circ}C$).
Step 2: On a large, rimmed baking sheet, place your 1 1/2 pounds of trimmed and halved Brussels sprouts, including any of the loose leaves.
Step 3: Add your 4 ounces of diced pancetta, the 1/4 cup of good olive oil, 1 1/2 teaspoons of kosher salt, and 1/2 teaspoon of pepper to the baking sheet. Use your hands to toss everything together until the sprouts are evenly coated.
Step 4: Spread the seasoned Brussels sprouts in a single, even layer on the baking sheet. For the best, most caramelized result, try to place as many of them as you can with the cut-side down.
Step 5: Roast for 20 to 30 minutes, tossing once during the roasting, until the Brussels sprouts are tender, have beautiful, deep golden-brown and crispy edges, and the pancetta is cooked and crispy.
Step 6 (The Best Part!): Remove the pan from the oven and, while they are still sizzling hot, immediately drizzle the sprouts with your 1 tablespoon of syrupy balsamic vinegar and toss again to coat. Taste for seasonings and serve hot.
Crispy Roasted Brussels Sprouts (with Pancetta & Balsamic!)
A simple and savory recipe for Balsamic-Roasted Brussels Sprouts with pancetta. This one-pan side dish features Brussels sprouts that are trimmed, halved, and roasted on a sheet pan with diced pancetta and olive oil until they are tender and nicely browned, and the pancetta is crisp. The loose leaves that fall off the sprouts get extra crispy for a delicious textural contrast. The entire dish is finished with an immediate drizzle of syrupy balsamic vinegar for a sweet and tangy finish.
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 4 ounces pancetta, 1/4-inch-diced
- 1/4 cup good olive oil
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon syrupy balsamic vinegar
Instructions
- Preheat the oven to 400°F.
- Place the Brussels sprouts on a sheet pan, including some of the loose leaves.
- Add the diced pancetta, olive oil, 1 1/2 teaspoons of salt, and 1/2 teaspoon of pepper to the pan. Toss everything with your hands to coat evenly.
- 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 crispy.
- Remove the pan from the oven and immediately drizzle with the balsamic vinegar.
- Toss everything together again, taste for seasonings, and serve hot.
Notes
- This is a very easy and elegant side dish, perfect for a weeknight dinner or a holiday meal like Thanksgiving.
- Spreading the sprouts in a single layer is a key step that allows them to roast and caramelize rather than steam.
- The loose leaves that fall off the sprouts will get extra crispy and are a delicious part of the finished dish.
- The balsamic vinegar is added at the very end, off the heat, to preserve its tangy flavor and create a light glaze.
What to Serve With Your Balsamic Brussels Sprouts
This beautiful and savory-sweet dish is a fantastic and incredibly versatile side dish. It is the perfect accompaniment to almost any fall or holiday main course.
- Holiday Roasts: It is an absolute must-have alongside a classic Roasted Turkey, a Glazed Ham, or a beautiful Prime Rib.
- Weeknight Dinners: It is also the perfect, elegant side for a simple roasted chicken or some pan-seared pork chops.
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Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive side dish, you can get a head start by prepping your vegetables in advance. The Brussels sprouts can be washed, trimmed, and halved up to 2 days in advance and stored in the refrigerator.
- Storage: Store any leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 4 days.
- Reheating: The absolute best way to reheat these Brussels sprouts and bring back some of their original crispiness is in an air fryer at 375°F ($190^{\circ}C$) for just 3-5 minutes. You can also place them on a baking sheet in a hot $400^{\circ}F$ ($200^{\circ}C$) oven for about 8-10 minutes.
Frequently Asked questions (FAQs)
Q1: What is the absolute, number one secret to roasted Brussels sprouts that are sweet and nutty, not bitter?
The secret is caramelization! By roasting them in a hot oven until they have deep, dark brown, and crispy spots, you are caramelizing their natural sugars. This is the key that transforms their flavor from potentially bitter and “cabbage-y” to wonderfully sweet, deep, and nutty.
Q2: Can I use bacon instead of pancetta?
Yes, absolutely! Classic, American-style bacon is a fantastic substitute. Simply chop it into small pieces and add it to the pan just as you would with the pancetta.
Q3: Can I make this vegetarian?
Of course! To make a delicious vegetarian version, simply omit the pancetta. The Brussels sprouts will still be absolutely delicious roasted on their own. You can add a sprinkle of toasted nuts, like pecans or walnuts, at the end for a similar, crunchy texture.
Q4: Can I use regular balsamic vinegar if I can’t find a “syrupy” one?
You can, but for the best, most intense glaze, you can easily make your own balsamic reduction! Simply simmer about 1/2 cup of regular balsamic vinegar in a small saucepan over a medium-low heat for about 5-10 minutes, until it has thickened and become syrupy.
Q5: Can I make this in an air fryer?
Yes, an air fryer is a fantastic way to make these! You will likely need to work in batches. Simply preheat your air fryer to 375°F ($190^{\circ}C$) and cook the seasoned Brussels sprouts and pancetta for about 15-20 minutes, shaking the basket a few times, until they are crispy and tender. Then, toss them with the balsamic vinegar.