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Rated 4.5 out of 5 based on 2 customer ratings

Roasted Brussels Sprouts with Pancetta and Balsamic Reduction

Rated 4.5 out of 5 based on 2 customer ratings
$43.33 Cooking Fee
Serving Size: 4.5 ounces
Recipe adapted from:
Mayumi Tavalero
This classic vegetables side dish has the perfect balance of sweet and savory thanks to the balsamic reduction. Note: If your balsamic vinegar already has a light syrup texture, then there is no need to reduce it. This recipe requires 2 heavy-duty sheet pans for 7-10 servings.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Preheat oven to 400 degrees F. Place the trimmed Brussels sprouts on a parchment-lined sheet pan, followed by the pancetta, olive oil, Kosher salt, and pepper. Toss to combine, then spread out in a single layer. Roast for 20 to 25 minutes, tossing again half way through the cooking time.
  • Meanwhile, to make the balsamic reduction, place balsamic vinegar in a small saucepan and simmer for 5 minutes or until vinegar is reduced by half. If a more sweet version is desired, stir in the maple syrup.
  • When finished roasting Brussels sprouts should be tender and pancetta cooked through. Remove from oven, then drizzle with a tablespoon or two of the balsamic reduction. Toss, and adjust seasonings if necessary.


Notes: If you are using an aged balsamic vinegar that is thicker than regular balsamic vinegar, you can use it as is, and skip reducing it. Just drizzle over Brussels sprouts as soon as they are removed from the oven, and the residual heat from the pan will thicken it up even more. Toss immediately.

Cook Times

Active Prep15
Hands-On Cook0
Hands-Off Cook25
Total Time40 minutes
Recipe Serving Size10



  • 2 ½ pounds Brussels sprout trimmed and if large, cut in half lengthwise
  • 6 ounces pancetta (or thick sliced bacon), ¼ inch dice
  • ¼ cup extra virgin olive oil
  • 2 teaspoon Kosher salt more or less to taste
  • ½ teaspoon ground black pepper

For the balsamic reduction:

  • ½ cup balsamic vinegar
  • 1 teaspoon maple syrup optional

Cooking Tools Required

Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, Spatula
Reheating/Serving Instructions

Heat in a sauté pan over medium heat until heated through.


Calories: 181kcal | Carbohydrates: 13g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 609mg | Potassium: 491mg | Fiber: 4g | Sugar: 5g | Vitamin A: 861IU | Vitamin C: 96mg | Calcium: 53mg | Iron: 2mg

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