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Roasted brussels sprouts with pancetta and a rich balsamic glaze

Roasted Brussels Sprouts with a Balsamic Glaze

Tender roasted brussels sprouts with a sweet balsamic glaze.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 people
Calories 56kcal
Author foodnessgracious


  • 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


  • 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.


Calories: 56kcal