Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels Sprouts


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These Brussels sprouts are roasted until golden brown and crisp, and then tossed with a touch of balsamic vinegar.

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
  • 4 ounces pancetta, 1/4-inch-diced
  • 1/4 cup good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon syrupy balsamic vinegar

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Preheat the oven to 400F.
Place the Brussels sprouts on a sheet pan. Begin adding the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out mixture in a single layer on the pan. Roast the Brussels sprouts until they're tender and nicely browned and the pancetta is cooked, or for 20 to 30 minutes. Then, remove from the oven and immediately pour on the balsamic vinegar. Let cool, toss again and serve.

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