Side dish

Roasted Brussels Sprouts with a Balsamic Glaze

Fresh roasted brussels sprouts tossed with Parmesan cheese, pancetta and a rich red wine reduction balsamic glaze. Such an easy side dish for the holidays!

To recipe
Crispy brussels sprouts tossed with balsamic and Parmesan cheese
Recipe insights & TIPS

Roasted brussels sprouts are one of those dishes where I could eat a few on the side of my plate along with a nice juicy steak, or I could eat a whole bowl of them just on their own! Funnily enough I swore I'd never eat them again as a kid after my mom used to boil them to a soft, mushy consistency.

Crispy brussels sprouts tossed with balsamic and Parmesan cheese

But that changed when I started to roast them. All they need is a drizzle of olive oil and some fresh herbs along with a hot oven, and the magic will happen. I always slice off the bottoms of the sprouts to release the outer leaves, turning them into brussels sprout chips. Add some thinly sliced shallots and some finely diced pancetta ham and you have an amazing vegetable that will taste nothing like your childhood version of brussels sprouts, I promise!

The perfect side dish of roasted brussels sprouts with pancetta

I bet you'd never think of eating your brussels sprouts along with some wine, but you can. A glass of fruity-forward Alamos Malbec from the Mendoza valley in Argentina is perfect alongside these roasted brussels sprouts. In fact, just to increase the wow factor of the sprouts I made a balsamic, honey and Alamos Malbec reduction to drizzle over the sprouts. Alamos grapes are grown at the foot of the Andes, some of the highest mountains in the world giving them a sheltered and consistent growth. After being aged in French and American barrels for 9 months, the flavor becomes bold with tastes of blackberry and cherry. Alamos Malbec is so versatile that it can be paired with a huge variety of foods from mild to wild; there are no rules when you dare to pair!For more fantastic daring pairings and tasty inspiration with Alamos Malbec, visit their Facebook page.

Roasted brussels sprouts with parmesan and pancetta
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Crispy brussels sprouts tossed with balsamic and Parmesan cheese

Side dish
25 minutes
Total TIME:
35 minutes
10 minutes


  • 1 1/2 lbs brussels sprouts
  • 2 small shallots (sliced thinly)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • Black pepper to taste
  • 1 teaspoon dried thyme
  • 2 oz diced or chopped pancetta

For The Balsamic Glaze

  • 1/2 cup balsamic vinegar
  • 3 tablespoons Alamos Malbec wine
  • 2 tablespoons honey

Ingredient Swaps


  1. Add the balsamic vinegar, wine and honey to a small pan.
  2. Bring to a boil and then simmer on low for 20 minutes until the liquid becomes thicker, coating the back of a spoon. Set aside.
  3. Preheat the oven to 400 degrees F.
  4. Trim the ends of the sprouts and halve any larger sprouts in two.
  5. Transfer the sprouts to a large bowl.
  6. Add the shallots, olive oil, salt, pepper, thyme and pancetta.
  7. Toss well making sure all of the sprouts are coated in the mixture and seasonings.
  8. Pour the sprouts onto a 13 x 9 baking sheet pan evenly distributing them.
  9. Bake in the oven for 20-25 minutes, mixing them once halfway through cooking.
  10. Serve hot from the oven or room temperature.
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