Skip to main content

Brussels Sprouts with Pancetta and Balsamic Vinegar

Roasting heightens the taste of Brussels spouts with pancetta and balsamic vinegar.

Get the rest of Rachael’s Essential Thanksgiving Recipes here.


  • 2 tablespoons extra virgin olive oil ( EVOO), divided
  • 6 slices pancetta, chopped
  • Salt and pepper
  • 2 pints Brussels sprouts, large ones cut in half, small ones left whole
  • 1/2 cup balsamic drizzle (store-bought or homemade)
  • undefined


Pre-heat the oven to 425ºF.

Heat a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the pancetta and cook until rendered two-thirds of the way. Add the sprouts to the pan and toss.

Spread the sprouts and pancetta on a baking sheet, cut-side down. Roast until the outer leaves are brown and crispy and the sprouts are tender, about 10-12 minutes.

Top with balsamic drizzle and serve.

Rachael Ray