Crispy roasted Brussels sprouts and savory pancetta cubes threaded on skewers, finished with a glossy balsamic glaze — an elegant, bite-sized winter appetizer with the perfect balance of salty, sweet, and earthy flavors.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 25 minsTotal Time 40 minsIngredients
1 lb Brussels sprouts, trimmed and halved
6 oz pancetta, cut into 1-inch cubes (or thick-cut bacon pieces)
2 tbsp olive oil
1 tbsp maple syrup (optional, for caramelization)
Salt and freshly ground black pepper, to taste
Wooden or metal skewers (about 6 inches long)
For the glaze (optional but recommended)
¼ cup balsamic vinegar
1 tbsp honey or brown sugar
Garnish
Fresh thyme leaves or parsley (optional)
Preheat & prep
1
Preheat oven to 400°F (200°C) .
Line a baking sheet with parchment paper or foil.
Trim Brussels sprouts by cutting off the stem ends and halving any large ones.
Roast the Brussels sprouts
2
Toss Brussels sprouts in a bowl with olive oil , salt , pepper , and maple syrup (if using).
Spread them evenly on the baking sheet, cut side down for maximum browning.
Roast for 18–20 minutes , turning once halfway through, until golden and crisp on the edges.
Cook the pancetta
3
While sprouts roast, heat a skillet over medium heat.
Add pancetta cubes and cook for 5–6 minutes , until browned and slightly crispy but still tender inside.
Drain on paper towels to remove excess fat.
Make the balsamic glaze (optional)
4
In a small saucepan, combine balsamic vinegar and honey .
Simmer over low heat for 5–7 minutes , until thickened and syrupy.
Set aside to cool slightly (it will thicken as it cools).
Assemble the skewers
5
Thread roasted Brussels sprouts and pancetta cubes alternately on skewers — about 3–4 pieces of each per skewer.
Arrange on a serving platter.
Finish & serve
6
Drizzle lightly with balsamic glaze .
Sprinkle with fresh thyme or parsley for garnish.
Serve warm or at room temperature.
Serving Suggestions
7
Perfect as a cocktail party appetizer or side dish.
Pair with sparkling wine , Pinot Noir , or hard cider .
Serve alongside other winter bites like Wild Mushroom Tartlets or Mini Potato Rösti for a seasonal starter spread.
Tips & Variations
8
Vegetarian option: Replace pancetta with cubes of roasted sweet potato or marinated tofu.
Make-ahead: Roast Brussels and cook pancetta up to 1 day ahead; reheat before assembling.
For extra crispiness: Roast the skewers assembled for 5 minutes before serving.
Add crunch: Sprinkle toasted hazelnuts or almonds over the top for texture.
Flavor twist: Add a touch of Dijon mustard to the balsamic glaze for tangy depth.
Ingredients Ingredients
1 lb Brussels sprouts, trimmed and halved
6 oz pancetta, cut into 1-inch cubes (or thick-cut bacon pieces)
2 tbsp olive oil
1 tbsp maple syrup (optional, for caramelization)
Salt and freshly ground black pepper, to taste
Wooden or metal skewers (about 6 inches long)
For the glaze (optional but recommended)
¼ cup balsamic vinegar
1 tbsp honey or brown sugar
Garnish
Fresh thyme leaves or parsley (optional)
Directions Preheat & prep
1
Preheat oven to 400°F (200°C) .
Line a baking sheet with parchment paper or foil.
Trim Brussels sprouts by cutting off the stem ends and halving any large ones.
Roast the Brussels sprouts
2
Toss Brussels sprouts in a bowl with olive oil , salt , pepper , and maple syrup (if using).
Spread them evenly on the baking sheet, cut side down for maximum browning.
Roast for 18–20 minutes , turning once halfway through, until golden and crisp on the edges.
Cook the pancetta
3
While sprouts roast, heat a skillet over medium heat.
Add pancetta cubes and cook for 5–6 minutes , until browned and slightly crispy but still tender inside.
Drain on paper towels to remove excess fat.
Make the balsamic glaze (optional)
4
In a small saucepan, combine balsamic vinegar and honey .
Simmer over low heat for 5–7 minutes , until thickened and syrupy.
Set aside to cool slightly (it will thicken as it cools).
Assemble the skewers
5
Thread roasted Brussels sprouts and pancetta cubes alternately on skewers — about 3–4 pieces of each per skewer.
Arrange on a serving platter.
Finish & serve
6
Drizzle lightly with balsamic glaze .
Sprinkle with fresh thyme or parsley for garnish.
Serve warm or at room temperature.
Serving Suggestions
7
Perfect as a cocktail party appetizer or side dish.
Pair with sparkling wine , Pinot Noir , or hard cider .
Serve alongside other winter bites like Wild Mushroom Tartlets or Mini Potato Rösti for a seasonal starter spread.
Tips & Variations
8
Vegetarian option: Replace pancetta with cubes of roasted sweet potato or marinated tofu.
Make-ahead: Roast Brussels and cook pancetta up to 1 day ahead; reheat before assembling.
For extra crispiness: Roast the skewers assembled for 5 minutes before serving.
Add crunch: Sprinkle toasted hazelnuts or almonds over the top for texture.
Flavor twist: Add a touch of Dijon mustard to the balsamic glaze for tangy depth.
Brussels Sprout & Pancetta Skewers
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