Roasted Balsamic Brussels Sprouts with Pancetta
Roasted Brussels Sprouts with Dark Balsamic
Description
Crispy roasted Brussels sprouts tossed with dried cranberries, toasted pine nuts, Arbequina Extra Virgin Olive Oil, and 25 Star Dark Balsamic for a glossy, savory-sweet vegetarian side dish perfect for holidays, dinner parties, and weeknight meals.
Recipe Overview
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 22–25 minutes
Total Time: 37–40 minutes
Ingredients
2 pounds Brussels sprouts, trimmed and halved
3 tablespoons Arbequina Extra Virgin Olive Oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons 25 Star Dark Balsamic Vinegar, divided
⅓ cup dried cranberries
½ cup pine nuts, toasted
Flaky sea salt, for finishing
Instructions
• Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
• Toss the Brussels sprouts with Arbequina Extra Virgin Olive Oil, kosher salt, and black pepper until evenly coated.
• Arrange the Brussels sprouts cut-side down in a single layer, leaving space between them so they roast rather than steam.
• Roast undisturbed for 22–25 minutes, until the cut sides are deeply caramelized and the centers are tender. If your oven browns unevenly, rotate the baking sheet once during roasting without flipping or stirring the sprouts.
• While the Brussels sprouts roast, toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Immediately transfer them to a plate so they do not continue browning in the hot skillet.
• Transfer the hot roasted Brussels sprouts to a large bowl. Add the dried cranberries and 2 tablespoons of the 25 Star Dark Balsamic Vinegar. Toss gently while the sprouts are hot so the balsamic lightly coats the caramelized surfaces and the cranberries begin to soften.
• Transfer to a serving platter. Scatter the toasted pine nuts over the sprouts, drizzle lightly with the remaining 1 tablespoon 25 Star Dark Balsamic, and finish with a small sprinkle of flaky sea salt. Serve warm.
Chef’s Tip
For deeply caramelized Brussels sprouts, give them plenty of room on the baking sheet and place the cut sides directly against the pan. Once arranged, leave them undisturbed during roasting rather than stirring or flipping them. Toss with most of the balsamic immediately after roasting, then use the remaining balsamic as a fresh finishing drizzle for a bright, glossy finish.
Flavor Variations
• Pancetta Version: Add 4 ounces crisp pancetta just before serving for a savory steakhouse-style variation that pairs beautifully with roasted meats and holiday dinners.
• Fig Dark Balsamic: Replace the 25 Star Dark Balsamic with Fig Dark Balsamic for a deeper, fruit-forward finish with rich fig character.
• Cranberry Orange White Balsamic: Use Cranberry Orange White Balsamic for a brighter, citrus-forward holiday version, especially alongside turkey or ham.
• Pomegranate Dark Balsamic: Use Pomegranate Dark Balsamic for a bold, tart-sweet contrast with the roasted sprouts.
• Add a pinch of crushed red pepper flakes for subtle heat or finish with shaved Parmigiano-Reggiano for additional savory depth.
Pairings
Serve alongside roasted chicken, pork tenderloin, steak, ham, turkey, duck, or venison. For a vegetarian meal, pair with a hearty grain bowl. Wild rice pilaf, mashed potatoes, roasted squash, and crisp green salads all complement the savory-sweet Brussels sprouts.
Build Your Plate
Turn these roasted Brussels sprouts into a complete holiday or dinner-party plate
Savory, caramelized Brussels sprouts, tart-sweet cranberries, toasted pine nuts, and dark balsamic make a versatile side for roasted proteins, holiday meals, and hearty vegetarian plates.
Finished Side Dish
Roasted Brussels Sprouts with 25 Star Dark Balsamic, dried cranberries, toasted pine nuts, and a fresh balsamic finish
Main Dish
Roasted chicken, pork tenderloin, steak, ham, turkey, duck, venison, or a hearty vegetarian grain bowl
Sides & Additions
Wild rice pilaf, mashed potatoes, roasted squash, a crisp green salad, shaved Parmigiano-Reggiano, or crisp pancetta as an optional addition
Flavor Pairing
25 Star Dark Balsamic for the classic finish, Fig Dark Balsamic for richer fruit character, Cranberry Orange White Balsamic for brightness, or Pomegranate Dark Balsamic for bold tart-sweet contrast
Recipe Notes
Choose Brussels sprouts that are fairly similar in size so they finish roasting at approximately the same time. Halve medium and large sprouts lengthwise through the stem so the leaves stay together while roasting.
Do not overcrowd the baking sheet. If necessary, divide the sprouts between two pans rather than packing them tightly together, which can cause them to steam instead of caramelize.
Toast the pine nuts carefully because they can go from golden to burned quickly. Remove them from the skillet as soon as they become lightly golden and fragrant.
For the best texture, add the balsamic only after the Brussels sprouts have finished roasting. This preserves their deeply caramelized surfaces while still giving the finished dish plenty of balsamic flavor.
