Roasted Brussels Sprouts with Pancetta, Cranberries & Balsamic Glaze


3 pounds Brussels sprouts
1 C Pancetta, small dice
1/2 C olive oil
1/2 C sugar
3/4 C balsamic vinegar
1 C fresh cranberries


Preheat the oven to 375 degrees F.

Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets with pancetta and cranberries. Season with salt and pepper and toss with the olive oil.

Roast until brown and pancetta is crispy, 25 to 30 minutes.

Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick.

Drizzle the balsamic reduction over the roasted sprouts. Watch your kids eat brussels sprouts. Pat yourself on the back.

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