Balsamic Roasted Brussels Sprouts with Pancetta

Brussels sprouts are halved and roasted until browned, then finished with balsamic vinegar and crisp pancetta. A small amount of garlic and black pepper rounds out the savory profile, and a brief final roast helps the glaze cling to the sprouts.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 20 ml olive oil divided
• 3 g fine salt divided
• 0.75 g black pepper freshly ground, divided
• 2 cloves garlic minced
• 680 g Brussels sprouts trimmed and halved
• 115 g pancetta cut into 1 cm pieces
• 30 ml balsamic vinegar none
• 10 ml olive oil divided
• 1 g fine salt divided
• 0.25 g black pepper freshly ground, divided
• 0.5 g red pepper flakes optional

Instructions

1. Preheat the oven to 220°C. Line a large rimmed baking sheet with parchment paper. In a large bowl, combine the Brussels sprouts with 20 ml olive oil, 3 g salt, 0.75 g black pepper, and the minced garlic. The sprouts should look lightly coated, not wet or oily.
2. Spread the sprouts cut-side down on the baking sheet and scatter the pancetta over and around them. Roast for 15 minutes. The sprouts should be starting to brown on the cut sides and the pancetta should be rendering.
3. Remove the pan from the oven, toss the sprouts, and add the balsamic vinegar, remaining 10 ml olive oil, remaining 1 g salt, remaining 0.25 g black pepper, and the red pepper flakes if using. Return to the oven and roast for 8 to 10 minutes more. The sprouts should be deeply browned at the edges, tender when pierced, and the pancetta crisp.
4. Transfer to a serving dish and scrape any browned bits and glaze from the pan over the sprouts. Serve hot. The sprouts should be glossy with crisp pancetta distributed throughout.