Roasted Balsamic Brussels Sprouts have become a staple in my kitchen, especially when I’m looking to impress guests at dinner parties or even just enjoy a comforting meal at home. This flavorful side dish features tender Brussels sprouts combined with crispy pancetta, sweet dried cranberries, and a zesty balsamic vinegar that elevates each bite. The delightful crunch of toasted pine nuts adds the perfect finishing touch, creating a dish that is not only visually appealing but also packed with flavor. Let’s dive into how to create this delicious masterpiece!

Why You’ll Love This Roasted Balsamic Brussels Sprouts

This recipe for Roasted Balsamic Brussels Sprouts offers a perfect blend of savory and sweet, making it a versatile side that complements any meal. First, the combination of crispy pancetta and earthy Brussels sprouts brings depth and texture to your plate. Second, the addition of dried cranberries adds a delightful sweetness that balances the dish. Third, it’s a healthy Brussels sprouts side dish with balsamic, making it suitable for various diets, including gluten-free. Fourth, the quick balsamic Brussels sprouts cooking method allows for easy preparation, perfect for busy weeknights. Fifth, the nutty flavor of toasted pine nuts enhances the overall taste. Lastly, this balsamic-glazed Brussels sprouts recipe is an excellent choice for holiday gatherings, making it a must-try this Thanksgiving!

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Ingredients for Roasted Balsamic Brussels Sprouts

Gather these items:

2 pounds fresh Brussels sprouts, trimmed and halved
3 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 ounces sliced pancetta or bacon strips, chopped
2 garlic cloves, minced
1 tablespoon balsamic vinegar
1/3 cup dried cranberries
1/2 cup pine nuts, toasted

How to Make Roasted Balsamic Brussels Sprouts Step-by-Step

Step 1: Set your oven to 400°F (200°C) to prepare for roasting the Brussels sprouts.
Step 2: In a 15x10x1-inch baking pan, combine the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Toss to coat evenly. Roast in the oven for 30 to 35 minutes, stirring halfway through, until the sprouts are tender and lightly charred.
Step 3: While the Brussels sprouts roast, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped pancetta and cook, stirring frequently, for 4 to 6 minutes until crisp. Add minced garlic and cook for an additional 1 minute, then remove the skillet from heat.
Step 4: Stir the balsamic vinegar into the pancetta and garlic mixture to combine flavors.
Step 5: In a large mixing bowl, combine the roasted Brussels sprouts, dried cranberries, and the pancetta mixture. Toss everything together until well mixed.
Step 6: Sprinkle the toasted pine nuts over the top before serving to add a crunchy texture and nutty flavor.

Pro Tips for the Perfect Roasted Balsamic Brussels Sprouts

Keep these in mind:

Ensure the Brussels sprouts are evenly cut for consistent cooking.
Don’t overcrowd the baking pan; this helps achieve that desired caramelization.
If you prefer a sweeter version, consider adding honey to the balsamic mixture.
For a vegan twist, replace pancetta with sautéed mushrooms.
This recipe is best served immediately for optimal texture and flavor.

Best Ways to Serve Roasted Balsamic Brussels Sprouts

Consider these serving ideas for your balsamic roasted Brussels sprouts:

Pair with a roasted chicken or turkey for a delightful holiday feast.
Serve alongside grilled fish to create a well-rounded dish.
Add as a topping to a warm quinoa salad for a nutritious meal.

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How to Store and Reheat Roasted Balsamic Brussels Sprouts

To store, place any leftovers in an airtight container in the refrigerator for up to three days. When ready to enjoy again, simply reheat in the oven at 350°F (175°C) for about 10 minutes to maintain their texture. This makes them a fantastic option for meal prep!

Frequently Asked Questions About Roasted Balsamic Brussels Sprouts

What’s the secret to perfect Roasted Balsamic Brussels Sprouts?

The secret lies in roasting them at high heat to achieve that perfect caramelization. Use fresh ingredients and don’t rush the cooking process for the best results.

Can I make Roasted Balsamic Brussels Sprouts ahead of time?

Yes! You can prepare the Brussels sprouts and the pancetta mixture ahead of time. Just combine and reheat when you’re ready to serve for a quick side dish.

How do I avoid common mistakes with Roasted Balsamic Brussels Sprouts?

Avoid overcrowding the baking pan and ensure the sprouts are dry before roasting. This will help them roast rather than steam, resulting in that delightful crispiness.

Variations of Roasted Balsamic Brussels Sprouts You Can Try

Here are a few fun twists to this classic recipe:

Add some cranberries and pecans for a festive holiday version.
Incorporate some spicy red pepper flakes for an extra kick.
Try a blend of balsamic and honey for a sweet and tangy glaze.
Use sliced almonds instead of pine nuts for a different crunch.

For more delicious recipes, check out our recipe collection, or if you’re interested in a healthy twist, try our veggie burgers. You might also enjoy our spaghetti with garlic and oil for a quick meal!

Roasted Balsamic Brussels Sprouts with Pancetta Delight

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Author: Margaret
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

A flavorful side dish of roasted Brussels sprouts tossed with crispy pancetta, sweet dried cranberries, tangy balsamic vinegar, and crunchy toasted pine nuts.

Ingredients

Scale

2 pounds fresh Brussels sprouts, trimmed and halved
3 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 ounces sliced pancetta or bacon strips, chopped
2 garlic cloves, minced
1 tablespoon balsamic vinegar
1/3 cup dried cranberries
1/2 cup pine nuts, toasted

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Instructions

Set your oven to 400°F (200°C) to prepare for roasting the Brussels sprouts.
In a 15x10x1-inch baking pan, combine the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Toss to coat evenly. Roast in the oven for 30 to 35 minutes, stirring halfway through, until the sprouts are tender and lightly charred.
While the Brussels sprouts roast, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped pancetta and cook, stirring frequently, for 4 to 6 minutes until crisp. Add minced garlic and cook for an additional 1 minute, then remove the skillet from heat.
Stir the balsamic vinegar into the pancetta and garlic mixture to combine flavors.
In a large mixing bowl, combine the roasted Brussels sprouts, dried cranberries, and the pancetta mixture. Toss everything together until well mixed.
Sprinkle the toasted pine nuts over the top before serving to add a crunchy texture and nutty flavor.