Maple-Balsamic Roasted Brussels Sprouts with Pancetta

Name: Maple-Balsamic Roasted Brussels Sprouts with Pancetta
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Sides
Ingredients: 1,5 lb Brussels sprouts; 3 tbsp extra-virgin olive oil; 4 oz pancetta, diced; 2 tbsp balsamic vinegar; 1,5 tbsp pure maple syrup; 1 garlic clove, minced; 3 tbsp grated Parmesan; 1 tsp fresh thyme leaves; 0,75 tsp sea salt; 0,5 tsp black pepper

Crackling-crisp sprouts caramelized with smoky pancetta, sweet maple and tangy balsamic: a sweet-and-savoury side that disappears in minutes.

Time: 32 min
Servings: 4
Level: Easy

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Original Olivi recipe · nutrition calculated per serving

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4servings

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Instructions

9 steps · tick them off as you cook

Preheat the oven to 425°F (220°C) and set a rack in the lower third. Place a large rimmed sheet pan inside to preheat.
Trim the stems from 1.5 lb (680 g) Brussels sprouts and halve them lengthwise, keeping loose outer leaves: they crisp beautifully.
In a large bowl, toss the sprouts with 3 tbsp extra-virgin olive oil, 3/4 tsp salt and 1/2 tsp black pepper until every surface is glossy.
Scatter the diced pancetta over the sprouts and toss once more to distribute.
Carefully pull the hot pan from the oven and tip the sprouts on cut-side down in a single layer. Listen for a sharp sizzle: that means proper searing.
Roast undisturbed for 18-22 minutes, until the cut sides are deeply golden brown and the pancetta is crisp.
18-22 minutes
Meanwhile, whisk the balsamic vinegar, maple syrup and minced garlic in a small bowl until emulsified.
Transfer the roasted sprouts to a warm serving bowl. Drizzle with the maple-balsamic glaze and toss gently to coat.
Finish with a shower of grated Parmesan and torn fresh thyme leaves. Serve immediately while the edges are still crackling.

Chef's tip

Preheating the sheet pan is non-negotiable: the sprouts hit scorching metal cut-side down and develop a lacquered, restaurant-style crust instead of steaming.