Brussels Sprouts with Pancetta and Balsamic Glaze

Brussels sprouts get a hearty upgrade with crispy pancetta, then drizzled with a sweet and tangy balsamic glaze. This simple side dish is sure to impress your guests and become a weeknight favorite.

Brussels sprouts have long been a staple of the winter vegetable repertoire, but they often get a bad rap for being bitter and bland. However, when roasted with a little bit of olive oil, salt, and pepper, Brussels sprouts become caramelized and nutty, with a hint of sweetness. Adding pancetta to the roasting pan adds a salty, savory flavor that complements the sweetness of the sprouts. The balsamic glaze is the perfect finishing touch, adding a touch of acidity and sweetness to the dish.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped red bell pepper
• 1/4 cup balsamic vinegar

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 20-25 minutes, or until tender and browned.
4. While the Brussels sprouts are roasting, sauté the onion, celery, and red bell pepper in a skillet over medium heat until softened.
5. Add the balsamic vinegar and cook for 1-2 minutes, or until the glaze has thickened.
6. Pour the glaze over the roasted Brussels sprouts and toss to coat.
7. Serve immediately.

Why It Works

• Roasting the Brussels sprouts at a high temperature helps to caramelize them, giving them a nutty, slightly sweet flavor.
• Adding pancetta to the roasting pan adds a salty, savory flavor that complements the sweetness of the sprouts.
• The balsamic glaze is a simple but effective way to add a touch of acidity and sweetness to the dish.