Brussels sprouts with pancetta and balsamic vinegar

In the midst of the hectic holiday season, I was asked to bring a side dish to a pot luck lunch we had at my sister-in-law’s place.

This was very easy to put together and it was a hit (with the adult crowd anyways). Children still have to learn that what is green does not always attack you.


750 g brussels sprouts, cleaned and halved
75 g pancetta, cut into small cubes (don’t use slices)
2 to 3 tbsp olive oil
salt and pepper
2 tbsp balsamic vinegar


1. Preheat the oven to 400 F.
2. Spread the brussels sprouts on a baking sheet along with the olive oil, pancetta, salt and pepper and toss well with your hands.
3. Bake for 15 minutes then toss everything with a spatula. Continue to cook for another 15 minutes.
4. Take the baking sheet out of the oven and splash everything with balsamic vinegar and toss again. Adjust seasonings and serve warm.

Brussel sprouts

7 replies »

  1. The brussels sprouts were absolutly delicious. Anyway, what does not taste great with pancetta? Thanks for the discovery! Anne :-)


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