Balsamic Glazed Roasted Brussels Sprouts


  • Boskovich Farms Brussels Sprouts 1lb bag
  • 2 tablespoons olive oil
  • 1 cup pancetta
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • Salt and pepper to taste
  • Reduced Balsamic Vinegar or Bottled Balsamic Glaze


Preheat oven to 400 degrees. Rinse brussels sprouts, cut stems, slice in half, and add brussels to a large mixing bowl. Toss with olive oil, onion powder, garlic powder, salt and pepper. In a large cast iron pan, add brussels sprouts and roast for about 30 minutes, turning halfway through.

In a heated sauté pan, add pancetta, and cook until crispy. Set aside. When the brussels are done roasting, combine crispy pancetta to cast iron pan and gently mix. Drizzle reduced-balsamic or balsamic glaze and serve hot.