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Roasted Brussel Sprouts with Pancetta

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • Fresh Brussel Sprouts 20 or so
  • 1 Shallot
  • Pancetta 1/2 inch thick slice
  • Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 1/2 cup Water


  1. Dice Pancetta into small pieces
  2. Sprinkle olive oil in fry pan and cook Pancetta over medium heat
  3. Remove and let drain on a paper towel
  4. Clean the Brussel Sprouts and peel off the outer layer
  5. Cut the Brussel Sprouts in half
  6. Dice the shallot and set aside
  7. Using the same pan from the Pancetta, brown the Brussel Sprouts face down in the pan. Add a little more olive oil to the pan so it doesn't burn. This should take 8-10 minutes depending on how brown you like it.
  8. Add shallots and water to pan. Cover pan and let Brussel Sprouts and Shallots soften. This takes about 6 minutes.
  9. Remove from the pan and place in temporary bowl
  10. Add Balsamic Vinegar to pan and cook down. This will thicken up the Balsamic Vinegar. This will take 2-3 minutes.
  11. Add the Brussel Sprouts, Shallots and Pancetta back into the pan and mix.
  12. Serve warm

Recipe Notes

This recipe is adapted from the Dinner at Tiffani's TV show.