Roasted Brussels Sprouts with Pancetta, Balsamic & Parmesan
If there's one side dish I never get tired of making, it's crispy roasted brussels sprouts. They're one of those vegetables that completely transform in the oven, developing deeply caramelized, crispy edges while staying perfectly tender in the center. This Roasted Brussels Sprouts with Pancetta, Balsamic & Parmesan recipe is an updated version of my original Brussels Sprouts with Bacon recipe, and while I still love the original, this one brings an extra layer of flavor that makes it feel just a little more special. The savory pancetta, tangy balsamic vinegar, and salty Parmesan cheese create the perfect balance in every bite, making this one of my favorite easy roasted brussels sprouts recipes to serve during the holidays, or all year long.
As a private chef, cookbook author, and someone who loves cooking for family and friends at home, I always appreciate recipes that feel impressive without requiring a lot of effort. This is one of those reliable side dishes that pairs beautifully with everything from grilled pork chops and roasted chicken to holiday turkey and prime rib. Whether you're looking for the perfect Thanksgiving side dish, a memorable Christmas vegetable recipe, or simply an easy weeknight vegetable that everyone will actually eat, these crispy roasted brussels sprouts are always a crowd favorite. They're simple, packed with flavor, and guaranteed to disappear quickly whenever they're on the table.
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Course
Side
Cuisine
American
Servings
6-8 servings
Ingredients
1 Tbsp. extra virgin olive oil, plus more if needed
3.5 oz. diced pancetta
2 lbs. brussels sprouts
2 tsp. kosher salt
½ tsp. black pepper
1 Tbsp. balsamic vinegar
1/3 cup grated parmesan cheese
Instructions
1. Preheat oven to convection bake 425F.
2. Heat a sauté pan over medium heat, add 1 Tbsp. extra virgin olive oil, then add pancetta, cooking until golden and crispy. Use a slotted spoon to transfer pancetta to a bowl.
3. Clean brussels sprouts, cut off the ends and cut the brussels sprouts in half, lengthwise and place in a large bowl, toss with the rendered pancetta grease in the skillet, salt, and pepper. Add another Tbsp. of extra virgin olive oil if needed to coat them all.
4. On a large baking sheet spread the brussels sprouts out in a single layer, and roast for 15 mins. Turn them over and bake 5 more minutes, remove.
5. In a large bowl, toss the brussels sprouts with balsamic vinegar, parmesan cheese & reserved crispy pancetta. Taste for seasoning and add more salt and pepper if desired.
Notes
Enjoy making these Roasted Brussels Sprouts with Pancetta, Balsamic and Parmesan! Let me know what you think.
For additional recipes, you might like to try these sides as well: Bacon Brussels Sprouts, Green Beans with Garlic Shallot Butter and Roasted Carrots