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Balsamic Pancetta Brussels Sprouts

by Jessie Daye

First published: November 20, 2020 | Updated: June 22, 2026
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This is one of my go-to recipes. I cook my Brussels in the oven as well as in a skillet. You really can’t go wrong. Sometimes I add chunks of pancetta and other times I add crispy bacon. The Balsamic is so unexpected, but it adds such a bold flavor to the Brussels. If you haven’t tried Brussel sprouts with salty pancetta and balsamic you are truly missing out. Scroll down for the recipe!

Balsamic Pancetta Brussels Sprouts

Author: Jessie Daye
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Ingredients

  • 1 1/2 pounds Brussels sprouts trimmed and cut in half through the core
  • 4 ounces pancetta 1/4-inch-diced (Or cooked bacon, chopped)
  • ¼ cup good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon balsamic vinegar

Method

  1. Preheat your oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including all of the loose leaves.
  2. Add the pancetta, olive oil, 1 1/2 teaspoons Kosher salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer.**TIP:If you are using cooked bacon, do not add now. You will simply toss it in at the end.
  3. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender, browned and slightly crispy. The pancetta should be fully cooked. Toss once half way through roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. If you did not use pancetta, add the chopped cooked bacon now. Sprinkle with a little more salt and pepper if desired and serve hot.

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Hi, I'm Jessie. 

I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.

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