Roasted Maple Balsamic Brussels Sprouts with Pancetta
These Roasted Maple Balsamic Brussels Sprouts with Pancetta will be a huge hit this holiday season. Roasted brussels sprouts get such a bad reputation – I wanted to change that with the addition of simple ingredients and tangy flavors like pure maple syrup, dijon mustard, pancetta for extra crispiness, and toasted pine nuts. This is one of my favorite side dishes thanks to the tangy glaze, crispy edges, and easy cleanup. It’s great for meal prep during the week but special enough to earn a coveted spot on your table of Thanksgiving side dishes.
Brussels sprout haters, you’ve been warned: these balsamic maple Brussels sprouts are addictive! They’re always my favorite thing on the Thanksgiving table (besides croissant stuffing and my pumpkin spice cookies, of course) and are truly the perfect side dish.
Whether you enjoy these balsamic Brussels sprouts at your next dinner party, holiday meal, or during a weeknight dinner at home, I know you’ll love them! If you like pancetta, try my peas and pancetta pasta!
Why You’ll Love This Recipe
- Texture – These tangy, crunchy, hot brussels sprouts have a mixture of textures thanks to the pancetta and pine nuts.
- Foolproof Recipe – This recipe is hard to mess up – everything comes together in a big mixing bowl and is baked for crispy sweet salty goodness!
Ingredients
- Brussels Sprouts – When buying Brussels sprouts, look for firm, bright green sprouts with tightly closed leaves. Avoid any with yellowing or loose leaves. Depending on personal preferences, you can use smaller brussels sprouts and just halve them, or larger ones, and quarter them. Brussels sprouts sort of look like little cabbages, don’t you think?
- Pancetta – This Italian cured meat adds a rich, savory flavor to dishes. Choose pancetta that’s well-marbled with fat for the best taste. It can be found in the deli section or specialty stores, often pre-diced for convenience.
- Extra Virgin Olive Oil – Essential for cooking and flavoring, olive oil adds a smooth richness. For the best quality, select extra virgin olive oil, which is made from the first pressing of olives and has a more robust flavor. Store it in a cool, dark place to maintain its freshness.
- Balsamic Vinegar – This adds a tangy sweetness and depth to dishes. Look for balsamic vinegar that’s aged for a richer flavor; it should be thick and slightly syrupy. A higher-quality balsamic will have a more complex taste.
- Maple Syrup – This natural sweetener provides a distinct, warm flavor. Opt for pure maple syrup, not imitation, as it’s made from sap and has a more nuanced taste. Store it in the fridge after opening to prevent it from spoiling. Instead of sweet maple syrup, you could also use honey!
- Dijon Mustard – Adds a sharp, tangy kick to dressings and marinades. Look for Dijon mustard that’s smooth and free of excess seeds for a uniform flavor. It pairs well with both sweet and savory ingredients.
- Garlic – A staple in cooking, garlic adds a robust and aromatic flavor. Choose bulbs that are firm and free from sprouting. Store garlic in a cool, dry place to keep it fresh longer.
- Fresh Thyme – This herb imparts a subtle, earthy flavor. When buying fresh thyme, look for vibrant green leaves and avoid any that appear wilted or discolored. Fresh thyme can be added whole and removed after cooking, or stripped from the stems before adding.
- Pine Nuts – These small nuts bring a rich, buttery flavor and crunch. Purchase pine nuts that are golden and fragrant. Store them in an airtight container in the fridge or freezer to prevent them from going rancid. I think these toasted pine nuts are honestly the best part of this easy side dish!
Substitutions and Additions
- Parmigiano-Reggiano – Add aged Parmesan cheese adds a sharp, nutty flavor that complements the Brussels sprouts and pancetta. Grate it over the dish before serving for an extra layer of richness. Speaking of cheese, you could also add goat cheese!
- Switch up the Nuts – If you’re looking for an alternative nut, walnuts offer a slightly bitter, earthy flavor that works well with the sweet and tangy elements of the dish. Toast them for added crunch. You could also use chopped pecans.
- Bacon for Pancetta – If you can’t find pancetta, bacon is a great substitute. It’ll add a similar smoky, salty flavor. Just chop it into pieces and cook it until crispy, then follow the recipe as directed. You can even use turkey bacon.
- Use a Different Oil – Avocado oil or coconut oil are both great substitutions for a little olive oil in this yummy side dish.
Step by Step Instructions
Preheat your oven to 400°Fahrenheit (200°Celsius).
Prepare the Brussels Sprouts: Trim the ends and halve the Brussels sprouts. If they are large, quarter them to ensure even cooking.
Mix the Marinade: In a large mixing bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until well combined. Strip the leaves from the thyme sprigs and add them to the marinade. Mix well.
Combine: Add the halved Brussels sprouts and diced pancetta to the bowl with the marinade. Toss everything together until the Brussels sprouts and pancetta are evenly coated.
Roast the Brussels Sprouts: Spread the Brussels sprouts and pancetta in a single layer on a baking sheet. Make sure they are not too crowded to ensure they roast evenly.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are tender and caramelized and the pancetta is crispy.
Toast the Pine Nuts: While the Brussels sprouts are roasting, heat a small pan over medium heat. Add the pine nuts and toast them, stirring frequently, until they are golden brown and fragrant. This should take about 3-5 minutes. Remove from heat and set aside.
Combine and Serve: Once the Brussels sprouts and pancetta are done roasting, transfer them to a serving dish and toss with the toasted pine nuts. Serve hot and enjoy this delicious, savory, and sweet side dish!
Tips and Notes
- Even Roasting – To get Brussels sprouts perfectly crispy and caramelized, make sure they’re spread out in a single layer on the baking sheet. Crowding them will cause steaming rather than roasting, which can lead to soggy sprouts.
- Mix Well – For the best flavor, toss the Brussels sprouts and pancetta thoroughly in the marinade. This ensures that every sprout gets coated with the rich, sweet, and tangy mixture.
- Watch the Pine Nuts – Pine nuts can burn quickly, so keep a close eye on them while toasting. Stir them frequently in the pan to ensure they brown evenly and don’t end up with a burnt taste.
- Adjust Seasoning – After roasting, taste your Brussels sprouts and adjust the seasoning if needed. Sometimes a touch more salt or a squeeze of fresh lemon juice can liven up the flavors perfectly.
- Rest Before Serving – Let the roasted Brussels sprouts sit for a few minutes before serving. This allows the flavors to meld together and makes sure they’re not too hot when you’re ready to enjoy them.
Serving Suggestions
- Wine Pairing – For this dish, a Pinot Noir is a fantastic choice. Its light to medium body and fruity notes complement the sweetness of the maple syrup and the savory pancetta. If you prefer white wine, try a Chardonnay—its buttery texture and hints of oak will pair nicely with the richness of the dish.
- As a Side Dish – These roasted maple balsamic brussels sprouts make a great side for holiday meals or a cozy dinner. They pair well with roasted meats like chicken or pork, adding a flavorful contrast to your main course. Serve these with my famous mac n cheese, panko chicken, and sweet potato cornbread for the perfect dinner plate!
- With a Salad – For a light and fresh option, serve the Brussels sprouts over a bed of mixed greens with a simple vinaigrette. The crispy sprouts and pancetta add a hearty touch to your salad.
- As a Topping – Try using these Brussels sprouts as a topping for grain bowls or pasta. Their rich flavor and texture make them a great addition to dishes like quinoa or farro bowls.
Storage and Reheating Instructions
- Storage – Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating – Reheat in a 350°Fahrenheit (175°Celsius) oven for about 10-15 minutes until heated through or until crispy. You can also reheat in a skillet over medium heat for 5-7 minutes, stirring occasionally.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Roasted Maple Balsamic Brussels Sprouts with Pancetta
Equipment
- large mixing bowl
- Baking Sheet
- Small pan
- Spatula or wooden spoon
Ingredients
- 2 pounds Brussels sprouts trimmed and halved
- 8 ounces pancetta diced
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup maple syrup
- 3 teaspoons Dijon mustard
- 3 cloves garlic minced
- 3 sprigs fresh thyme
- 2/3 cup pine nuts
- 2 teaspoons salt
- 2 teaspoons pepper
Instructions
- Preheat your oven to 400°Fahrenheit (200°Celsius).
Prepare the Brussels Sprouts:
- Trim the ends and halve the Brussels sprouts. If they are large, quarter them to ensure even cooking.
Mix the Marinade:
- In a large mixing bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until well combined. Strip the leaves from the thyme sprigs and add them to the marinade. Mix well.
Combine:
- Add the halved Brussels sprouts and diced pancetta to the bowl with the marinade. Toss everything together until the Brussels sprouts and pancetta are evenly coated.
Roast the Brussels Sprouts:
- Spread the Brussels sprouts and pancetta in a single layer on a baking sheet. Make sure they are not too crowded to ensure they roast evenly.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are tender and caramelized, and the pancetta is crispy.
Toast the Pine Nuts:
- While the Brussels sprouts are roasting, heat a small pan over medium heat. Add the pine nuts and toast them, stirring frequently, until they are golden brown and fragrant. This should take about 3-5 minutes. Remove from heat and set aside.
Combine and Serve:
- Once the Brussels sprouts and pancetta are done roasting, transfer them to a serving dish and toss with the toasted pine nuts. Serve hot and enjoy!