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.
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.
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.
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.
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).
Thread roasted Brussels sprouts and pancetta cubes alternately on skewers — about 3–4 pieces of each per skewer.
Arrange on a serving platter.
Drizzle lightly with balsamic glaze.
Sprinkle with fresh thyme or parsley for garnish.
Serve warm or at room temperature.
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.
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.
4 servings