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+ servings

Brussel Sprouts with Pancetta and Balsamic Vinegar Reduction

This simple side dish will satisfy your desire for a tangy sweetness and crisp saltiness and can be thrown together quickly in just one pan.
Course Dinner Sides
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Author Jen Seislove


  • 2 tbsp olive oil
  • 6 slices of pancetta or one package of diced pancetta
  • 1 large onion chopped
  • 2 pints of brussel sprouts halved
  • 1 cup of chicken stock
  • 1/2 cup balsamic vinegar
  • salt and pepper to taste


  1. Heat olive oil in a skillet over medium-high heat
  2. Add pancetta and cook until crisp.
  3. Add the onion and cook for 3-4 minutes until soft.
  4. Add the brussel sprouts and cook for 1 minute.
  5. Add the chicken stock and the balsamic vinegar.
  6. Stir to combine and cook for 10-12 minutes until the vinegar has reduced, the brussel sprouts are tender but not mushy and they are beginning to brown on some sides.

Recipe Notes

If you find there is too much liquid, you can drain some off to allow the sprouts to brown on some sides.