These maple balsamic Brussels Sprouts with Pancetta and shallots are a delicious side dish, especially during the holidays! The sweet maple and balsamic are perfectly balanced by the salty pancetta and earthy Brussels sprouts.
- Brussels Sprouts: trim the root of each Brussel slightly (just to remove the lightly browned part) and slice them in half lengthwise. You can discard any of the outer leaves that fall off.
- Pancetta: I used diced pancetta but bacon would work as a great substitute! You can omit it to make this dish vegetarian, just add a drizzle of olive oil to the pan when cooking the shallots and garlic.
- Shallots and garlic: for extra flavor!
- Balsamic vinegar and maple: adds a touch of sweetness to pair with the salty pancetta.
- Roast the Brussels sprouts in olive oil, salt, and pepper until lightly browned, about 25-30 minutes.
2. Meanwhile, cook the pancetta in a saute pan until crispy. Remove it to a paper towel-lined plate before using that same pan to cook the shallots and garlic. Add the pancetta back to the pan before turning off the heat.
3. Toss the cooked Brussels with the pancetta mixture, balsamic, and maple. Serve and enjoy!
Prep ahead tips
The pancetta, shallots, and garlic can be cooked the day before and stored in an airtight container in the refrigerator. When ready to serve, add the pancetta mixture to the sheet pan for the last 5 minutes the Brussels are cooking to reheat.
Brussels Sprouts with Pancetta
- 1 ½ lb brussels sprouts halved, stems trimmed slightly
- 1 tablespoon olive oil
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
- 4 oz pancetta diced
- 2 medium shallots diced
- 3 cloves garlic minced
- 2 teaspoon balsamic vinegar
- 1 teaspoon maple syrup
- Preheat the oven to 400.
- On a large sheet pan, toss the Brussels sprouts together with the olive oil, salt, and pepper.
- Roast for 25-30 minutes, or until lightly browned and tender.
- Meanwhile, heat a medium skillet on medium heat. Add the diced pancetta and cook until crispy, about 5 minutes. Drain on a paper towel lined plate. With a small amount of grease remaining in the pan, add the shallots and garlic and cook, sauteing occasionally until softened, about 3 minutes. Add the pancetta back to the pan, turn off the heat, and set aside.
- When the brussels are done cooking, toss them with the pancetta-shallot mixture, balsamic vinegar, and maple. syrup Serve immediately.
- The pancetta, shallots, and garlic can be cooked the day before and stored in an airtight container in the refrigerator. When ready to serve, add the pancetta mixture to the sheet pan for the last 5 minutes the Brussels are cooking to reheat.