Brussels Sprouts in a Balsamic Glaze with Pancetta
Elevate your side dish game with these Brussels Sprouts in a Balsamic Glaze with Pancetta, a savory-sweet masterpiece that's as stunning as it is delicious. Perfectly crispy Brussels sprouts are seared to golden perfection, then caramelized in a luscious balsamic-honey glaze infused with hints of garlic. The rich, smoky crunch of pancetta adds a gourmet flair, while roasting in the oven ensures tender, flavor-packed bites. This dish balances a medley of earthy, tangy, and sweet notes, making it an ideal accompaniment to roasted meats or a standout addition to any holiday table. Ready in just 30 minutes, this easy-to-make side will turn even hesitant veggie eaters into Brussels sprout enthusiasts! A must-try for fans of bold flavors and comforting seasonal fare.
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Recipe Information
Ingredients
- 1 pound Brussels sprouts
- 4 ounces Pancetta, diced
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 3 tablespoons Balsamic vinegar
- 1 tablespoon Honey
- 2 cloves Garlic, minced
Instructions
Preheat your oven to 400°F (200°C).
Wash and trim the Brussels sprouts by cutting off the stem ends and removing any yellow or damaged outer leaves. Slice them in half lengthwise if they are large.
In a small bowl, mix balsamic vinegar and honey until combined, and set the mixture aside.
Heat a large oven-safe skillet over medium heat and add diced pancetta. Cook for 4-5 minutes, stirring occasionally, until the pancetta is crispy and the fat has rendered out. Use a slotted spoon to remove the pancetta and set it aside, leaving the rendered fat in the pan.
Add olive oil to the pan with the pancetta fat and turn the heat to medium-high. Place the Brussels sprouts cut side down in the skillet in a single layer. Let them cook undisturbed for 3-4 minutes until they develop a deep golden-brown sear.
Season the sprouts with salt and black pepper, then toss them to combine. Add the minced garlic and stir for 1 minute until fragrant.
Drizzle the balsamic-honey mixture over the Brussels sprouts and stir until evenly coated.
Transfer the skillet to the preheated oven and roast for 10-12 minutes, tossing once halfway through, until the Brussels sprouts become tender and caramelized.
Remove the skillet from the oven and stir in the crispy pancetta. Taste and adjust seasoning if needed.
Serve warm as a side dish or enjoy on its own.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 8.7 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 519 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
