Brussels Sprouts with Pancetta and Maple Glaze
Elevate your side dish game with these irresistible Brussels Sprouts with Pancetta and Maple Glaze! This recipe features tender, caramelized Brussels sprouts roasted to perfection alongside crispy pancetta, delivering a savory crunch in every bite. A luscious maple syrup and balsamic vinegar glaze, infused with garlic, adds a perfect balance of sweetness and tang, making this dish a standout on any dinner table. Ready in just 35 minutes, this easy yet gourmet recipe is perfect for holidays or a weeknight meal sidekick. Whether you're a longtime Brussels sprout enthusiast or looking to win over skeptics, this dish highlights a harmonious blend of flavors that’s sure to impress.
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Recipe Information
Ingredients
- 1 pound Brussels sprouts
- 4 ounces Pancetta, diced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Maple syrup
- 1 tablespoon Balsamic vinegar
- 2 cloves Garlic, minced
Instructions
Preheat the oven to 400°F (200°C).
Trim the ends of the Brussels sprouts, remove any outer leaves that are yellow or damaged, and cut each sprout in half lengthwise.
In a large mixing bowl, toss the Brussels sprouts with olive oil, salt, and black pepper to coat evenly.
Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper.
Scatter the diced pancetta evenly over the Brussels sprouts.
Roast in the preheated oven for 20 minutes, stirring halfway through to ensure even browning.
While the Brussels sprouts are roasting, prepare the glaze. In a small bowl, whisk together the maple syrup, balsamic vinegar, and minced garlic.
After 20 minutes of roasting, remove the baking sheet from the oven and drizzle the maple glaze evenly over the Brussels sprouts and pancetta.
Toss gently to coat, then return the tray to the oven for an additional 5 minutes, allowing the glaze to caramelize.
Remove from the oven and transfer to a serving dish. Serve warm and enjoy!
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 4151 mg | 180% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 39.6 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 302 mg | 6% | |
*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.
