Roasted Brussels Sprouts w/Balsamic Glaze & Pancetta

prepared by and photo by Emily Downs

Think you’re not a fan of brussels sprouts?  Think again.  Prepared with pancetta (or bacon) and roasted with balsamic vinegar will undoubtedly change your mind.  Still not buying it?  How about a little fresh thyme thrown in?   Now we’re talking! Need more recipes? Check these out.



Size: 8-10 servings

2 tbsp olive oil
2 lbs brussels sprouts, trimmed, halved
6 oz thinly sliced pancetta (or bacon), find in refrigerated section of deli
2 garlic cloves, finely chopped
3 tbsp balsamic vinegar
1 tbsp chopped fresh thyme


Preheat oven to 450F.  Brush heavy large rimmed baking sheet with 1 tbsp oil.  Place 1 tbsp oil in large bowl; mix in brussels sprouts, pancetta, and garlic.  Sprinkle with salt and pepper.  Spread mixture in single layer on prepared sheet.  Roast until brussels sprouts are tender and brown, stirring often, about 20 minutes.  (Can be made 3 hours ahead.  Let stand at room temperature.)

Drizzle brussels sprouts with vinegar; sprinkle with thyme.  Stir to coat.  Return to 450F oven; roast until heated through, about 5 minutes.  Transfer to bowl; serve.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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