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.

Crispy Balsamic-Roasted Brussels Sprouts (with Pancetta!)

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.

Author: Grace

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.

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