Roasted Brussel Sprouts with Pancetta

These Roasted Brussel Sprouts with Pancetta are a perfect fall side dish.  They would also make a great addition to your Thanksgiving table!  Ready in 25 minutes.


  • 45 cups of halved brussels sprouts (wash & cut in half)
  • 3 tbsp olive oil
  • 1/4 tsp salt
  • fresh ground pepper
  • 1 cup chopped pancetta or bacon (I used a package of pre-cut pancetta)
  • 1 tbsp balsamic vinegar


  1. Over medium heat, warm up the olive oil, then add the cut brussel sprouts, and toss them around in the oil.
  2. Season with the salt and pepper.
  3. Cook until the brussel sprouts are soft and starting to brown.
  4. Add the pancetta, and cook until it starts to crisp.
  5. Drizzle with balsamic vinegar and serve.
  6. Serve with extra balsamic vinegar.