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Roasted Balsamic Brussels Sprouts with Pancetta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 119 reviews
  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 45-50 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

Description

This Roasted Balsamic Brussels Sprouts with Pancetta recipe delivers a perfect balance of savory, tangy, and sweet flavors. Tender, slightly charred Brussels sprouts are roasted to caramelized perfection and tossed with crispy pancetta, minced garlic, tangy balsamic vinegar, sweet dried cranberries, and crunchy toasted pine nuts, making it a delicious and festive side dish suitable for any occasion.

Ingredients

Scale

Vegetables and Herbs

  • 2 pounds fresh Brussels sprouts, trimmed and halved
  • 2 garlic cloves, minced

Oils and Vinegar

  • 3 tablespoons olive oil, divided
  • 1 tablespoon balsamic vinegar

Seasonings

  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Meat

  • 2 ounces sliced pancetta or bacon strips, chopped

Nuts and Dried Fruit

  • 1/3 cup dried cranberries
  • 1/2 cup pine nuts, toasted

Instructions

  1. Preheat and prepare Brussels sprouts: Preheat your oven to 400°F (200°C). Place the trimmed and halved Brussels sprouts in a 15x10x1-inch baking pan. Toss the sprouts with 2 tablespoons of olive oil, salt, and pepper until well-coated.
  2. Roast the Brussels sprouts: Roast in the preheated oven for 30 to 35 minutes or until the Brussels sprouts are tender and lightly charred. Remember to stir them halfway through the roasting time to ensure even cooking and caramelization.
  3. Cook pancetta and garlic: While the Brussels sprouts roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped pancetta and cook, stirring frequently, for 4 to 6 minutes until crisp. Add the minced garlic and cook for an additional 1 minute until fragrant. Remove the skillet from heat and stir in the balsamic vinegar to combine all flavors.
  4. Combine all ingredients: In a large mixing bowl, combine the roasted Brussels sprouts, dried cranberries, and the pancetta mixture. Toss everything together thoroughly to ensure even distribution of flavors.
  5. Garnish and serve: Sprinkle the toasted pine nuts over the mixture just before serving to add a delightful crunch and nutty flavor. Serve warm as a flavorful side dish.

Notes

  • For extra nuttiness, toast pine nuts gently in a dry skillet over medium heat until golden and fragrant before adding them to the dish.
  • If pancetta is not available, bacon can be used as an excellent substitute.
  • Make sure to stir the Brussels sprouts halfway through roasting to ensure they cook evenly and develop a nice char.
  • This dish can be served at room temperature or warm, making it versatile for meal prep or entertaining.
  • To keep it gluten-free, confirm that the balsamic vinegar you use is gluten-free certified.

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 6g
  • Sodium: 380mg
  • Fat: 13g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 15mg

Find it online: https://yumyy.com/roasted-balsamic-brussels-sprouts-with-pancetta-recipe/