Add the balsamic vinegar, wine and honey to a small pan.
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.
Preheat the oven to 400 degrees F.
Trim the ends of the sprouts and halve any larger sprouts in two.
Transfer the sprouts to a large bowl.
Add the shallots, olive oil, salt, pepper, thyme and pancetta.
Toss well making sure all of the sprouts are coated in the mixture and seasonings.
Pour the sprouts onto a 13 x 9 baking sheet pan evenly distributing them.
Bake in the oven for 20-25 minutes, mixing them once halfway through cooking.
Serve hot from the oven or room temperature.