Crispy Brussels Sprouts Recipe
crispy brussels sprouts tossed with a balsamic glaze and pancetta
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Ingredients
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Brussels sprouts & main components
Balsamic glaze & finishing
Method
Prepare sprouts & pancetta
Trim and halve
Preheat the oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Cut larger sprouts in half lengthwise so all pieces are similar in size; leave small ones whole.
Dry thoroughly
Pat the cut sprouts dry with paper towels — removing surface moisture helps them crisp in the oven.
Toss with oil and seasoning
In a large bowl, toss the sprouts with 2 tbsp olive oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper until evenly coated.
Arrange for roasting
Spread the sprouts cut-side down in a single layer on a rimmed baking sheet. Scatter the 4 oz diced pancetta evenly among the sprouts so the fat renders and crisps during roasting.
Roast
Roast in the preheated 425°F oven for 18–22 minutes, until sprouts are deep golden-brown at the edges and tender through the center and the pancetta pieces are crisp. If needed, rotate the pan once at about 12 minutes for even browning.
Make balsamic glaze
Combine and simmer
While the sprouts roast, combine 1 cup balsamic vinegar and 1 tbsp brown sugar in a small saucepan over medium heat. Stir to dissolve sugar and bring to a gentle simmer.
Reduce to glaze
Reduce heat to medium-low and simmer, stirring occasionally, until the mixture thickens to a syrupy glaze and coats the back of a spoon — about 10–15 minutes. Watch closely to prevent burning. You should end up with roughly 1/4 to 1/3 cup glaze depending on reduction.
Finish glaze
Remove from heat and whisk in 1 tbsp unsalted butter, 1 minced garlic clove, 1 tsp red pepper flakes and 1 tsp fresh lemon juice. Taste and adjust salt or sweetness as desired. Keep warm.
Combine and finish
Toss sprouts with glaze
When sprouts and pancetta are done, transfer them to a large bowl while hot. Pour about two-thirds of the balsamic glaze over them and toss gently to coat. Add more glaze to taste but avoid making them soggy.
Adjust seasoning and serve
Taste and adjust with a pinch more salt or pepper if needed. If using, sprinkle 2 tbsp grated Parmesan over the warm sprouts and give a final gentle toss. Transfer to a serving platter and drizzle any remaining glaze over the top.
Serve
Serve immediately so the sprouts stay crisp. Leftovers can be reheated briefly in a hot skillet to re-crisp before serving.