Modern Thanksgiving Sides: Roasted Brussels Sprouts with Pancetta and Maple-Balsamic Glaze
Elevate your holiday table with modern Thanksgiving sides featuring roasted Brussels sprouts with crispy pancetta and a sweet maple-balsamic glaze. Perfect for festive gatherings.
Equipment
- oven
- baking sheet
- skillet
- slotted spoon
- mixing bowl
- whisk
- knife
- cutting board
- measuring spoons
Ingredients
Main Ingredients
- 2 pounds Brussels sprouts trimmed and halved
- 4 ounces pancetta diced
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
Maple-Balsamic Glaze
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper to prevent sticking and for easier cleanup. In a large skillet, cook the diced pancetta over medium heat, stirring occasionally, until it becomes golden brown and crispy, which typically takes about 7 to 10 minutes. Using a slotted spoon, transfer the crispy pancetta to a plate lined with paper towels, reserving 1 tablespoon of the rendered pancetta fat in the skillet.
- Prepare the Brussels sprouts by trimming any tough or discolored outer leaves. Halve each sprout lengthwise. If you have particularly large sprouts, you may quarter them to ensure they cook evenly.
- In a small bowl, whisk together the 2 tablespoons of balsamic vinegar, 1 tablespoon of maple syrup, 1 teaspoon of Dijon mustard, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of freshly ground black pepper until all ingredients are thoroughly combined. This mixture forms your flavorful maple-balsamic glaze.
- In a large mixing bowl, combine the halved Brussels sprouts with the 2 tablespoons of olive oil and 1/2 teaspoon of kosher salt. Toss well to ensure that all the sprouts are evenly coated with the oil and seasoning.
- Arrange the seasoned Brussels sprouts in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this helps them roast rather than steam. Roast in the preheated oven for 20 to 25 minutes, or until the sprouts are tender-crisp and show appealing caramelization and browning around the edges.
- Transfer the roasted Brussels sprouts to a large serving bowl. Add the reserved crispy pancetta and pour the prepared maple-balsamic glaze over the sprouts. Toss gently to combine all the ingredients, ensuring the sprouts are well coated with the glaze and mixed with the crispy pancetta.
Notes
Taste the dish and adjust seasoning with additional salt or pepper if desired. Serve immediately for the best flavor and texture.