Roasted Balsamic Brussels Sprouts with Pancetta

Description

Crispy roasted Brussels sprouts layered with pancetta, cranberries, and toasted pine nuts, finished with 25-Star Dark Balsamic. The balsamic is absorbed into the hot sprouts, then reinforced with a final drizzle for a glossy, balanced finish that defines the dish.

Recipe Overview

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 30–35 minutes

Ingredients

2 pounds Brussels sprouts, trimmed and halved
3 tablespoons Arbequina Extra Virgin Olive Oil, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
4 ounces pancetta, diced
2 cloves garlic, minced
1 tablespoon 25-Star Dark Classic Balsamic Vinegar
1/3 cup dried cranberries
1/2 cup pine nuts, toasted

Instructions

• Preheat oven to 400°F. Toss Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Spread evenly on a baking sheet.

• Roast for 30–35 minutes, stirring halfway through, until deeply caramelized and crisp on the edges.

• While the sprouts roast, heat remaining olive oil in a skillet over medium-high heat. Add pancetta and cook until crisp, about 4–6 minutes.

• Add garlic and cook for 30–60 seconds until fragrant. Remove from heat and stir in the balsamic.

• Transfer hot Brussels sprouts to a large bowl. Add pancetta mixture and cranberries, tossing while hot so the balsamic absorbs into the surface.

• Finish with toasted pine nuts and a light final drizzle of balsamic just before serving.

Chef’s Tip

Always toss the sprouts with balsamic while they are hot—this is what allows the flavor to penetrate instead of sitting on the surface. The second drizzle at the end creates a layered, restaurant-style finish.

Flavor Variations

• Fig Dark Balsamic for a deeper, richer finish
• Cranberry Orange White Balsamic for a brighter, citrus-forward profile
• Pomegranate Dark Balsamic for bold contrast with pancetta
• Add red pepper flakes for a subtle heat layer