Best 11 Roasted Brussels Sprouts Pancetta Balsamic Recipes

BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
• Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
• Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.

ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
• Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.

ROASTED BALSAMIC BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Preheat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with 2 tablespoons oil, salt and pepper. Roast 30-35 minutes or until lightly charred and tender, stirring halfway., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add pancetta; cook and stir 4-6 minutes or until crisp. Add garlic; cook 1 minute longer. Remove from heat; stir in vinegar., In a large bowl, combine Brussels sprouts, cranberries and pancetta mixture; toss to combine. Sprinkle with pine nuts.

BALSAMIC ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven 425*.
• Trim end of Brussels sprout and pull off any loose outer leaves. Slice in half, lengthwise.
• Place Brussels Sprouts, garlic, olive oil, vinegar salt & pepper onto a baking sheet or shallow pan.
• Roast in oven for 20-25 min until tender. Stirring occasionally.

BRUSSELS SPROUTS WITH PANCETTA AND BALSAMIC VINEGAR

Steps:

• Preheat oven to 425°F
• Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
• Add pancetta and cook until rendered two-thirds of the way
• Add the sprouts to the pan and toss
• Spread the sprouts and pancetta on a baking sheet, cut-side down
• Roast until outer leaves are brown and crispy and sprouts are tender, about 10-12 minutes
• Top with balsamic drizzle and serve

ROASTED BRUSSELS SPROUTS WITH GARLIC AND PANCETTA

Steps:

• Preheat oven to 450°F.
• Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.
• Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.

BALSAMIC GLAZED BRUSSELS SPROUTS WITH PANCETTA

Steps:

• In a heavy 10-inch straight-sided sauté pan set over medium- low heat, slowly cook the pancetta in 1 Tbs. of the oil until golden and crisp all over, 10 to 15 minutes.
• With a slotted spoon, transfer the pancetta to a plate lined with paper towels, leaving the fat behind. You should have about 2 Tbs. of fat in the pan; if not, add the remaining 1 Tbs. oil. Have ready 1/2 cup water. Put the pan over medium-high heat and arrange the sprouts cut side down in a single layer. Cook undisturbed until nicely browned, 2 to 3 minutes. When the sprouts are browned, add the water to the pan, cover immediately, and simmer until the sprouts are tender when poked with a fork or skewer, about 3 minutes. (If the water evaporates before the sprouts get tender, add more water, 1/4 cup at a time.) With a slotted spoon, transfer the sprouts to a plate.
• Return the pan to medium-high heat and if any water remains, let it boil off. Add the balsamic vinegar and a few grinds of pepper. Boil the vinegar until it's reduced to about 2 Tbs. and looks lightly syrupy, about 2 minutes. Reduce the heat to low, add the butter, and stir until melted. Return the sprouts and pancetta to the pan and swirl and shake the pan to evenly coat the sprouts with the sauce. Season to taste with salt and more pepper and serve.

INA GARTEN'S ROASTED BALSAMIC BRUSSELS SPROUTS

Steps:

• Preheat oven to 400°F. (If your oven runs cool, set it to 425ºF - I find I get better browning when I roast the Brussels sprouts at 425ºF.)
• Place the Brussels sprouts on a baking sheet, including any of the loose leaves. Cut the pancetta into 1/2-inch dice and add to the pan. Add the olive oil, the 1 1/2 tsp. salt (or less - start with a teaspoon if you are sensitive to salt) and the 1/2 tsp. pepper and toss with your hands. Spread out the mixture in a single layer.
• Roast the Brussels sprouts until they're tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.
• Meanwhile, if using standard balsamic vinegar, place it in a small saucepan or frying pan and simmer gently until it is reduced by half and looking syrupy - be careful here! Err on the side of under reducing - once the balsamic starts thickening, it can burn quickly. At the first sign of the balsamic getting too thick or dark, transfer it to a small bowl.
• Remove pan from the oven, drizzle immediately with the balsamic vinegar and toss again. (I like using the entire quarter cup of reduced balsamic, but add to taste.) Taste and adjust the seasoning with salt and pepper. Serve hot.

INA GARTEN'S BALSAMIC ROASTED BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Preheat your oven to 400 F. Line a sheet pan with parchment paper.
• Add the sprouts and the reserved leaves to the sheet pan. Add the pancetta (or salami). Coat with olive oil and season with salt and pepper.
• Roast for 20-30 minutes, stirring occasionally for even browning.
• Towards the end of cooking, prepare the balsamic syrup. Pour the vinegar into a small sauté pan and sprinkle with sugar. Reduce the mixture over medium-low heat; it will only take 1-2 minutes. Keep your eye on it so it doesn't burn! You should end up with 1 tbsp of reduced syrup.
• When the sprouts are ready, drizzle the hot balsamic syrup directly over the pan. Toss well to combine.
• Serve right away.

ROASTED BRUSSELS SPROUTS WITH CRISPY PANCETTA

Steps:

• Preheat the oven to 425 degrees F.
• Place the Brussels sprouts on a baking sheet, drizzle with the olive oil and balsamic vinegar, and sprinkle with salt and pepper. Roast until tender on the inside and golden on the outside, 15 minutes.
• Add the pancetta to a saute pan over medium heat. Cook until crisp and golden, 6 to 7 minutes.
• Transfer the roasted Brussels sprouts to a serving platter and garnish with fried pancetta and crumbled goat cheese.

BALSAMIC-ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.