These Roasted Brussels Sprouts in a Red Wine Vinaigrette spiked with Dijon Mustard and Crisp Pancetta Bacon is a new favorite side dish. 

In the realm of vegetable dishes, Brussels sprouts often occupy a polarizing position, with some lauding their earthy flavor while others scrunch their noses at the mere mention.

I’ll admit that growing up I wasn’t a big fan of Brussels sprouts. My previous introductions to Brussels sprouts had been after they were thoroughly boiled to the point of mush. So for years, I was part of the nose-scrunching group.

However, what if we told you there’s a way to transform these miniature cabbages into a culinary masterpiece that even the staunchest critics won’t be able to resist?

Prepare to be captivated by the delightful marriage of flavors in our Brussels Sprouts with Pancetta and Red Wine Vinaigrette recipe.

I have since changed my mind about Brussels sprouts completely. Or maybe it’s another example of the adage: everything is better with bacon”.

As evidence, check my other new favorite sprout recipe – Brussels Sprout Slaw with Bacon and Blue Cheese.

Meet the new sprout, roasted until it becomes caramelized and then paired with Pancetta bacon and a vinaigrette with red wine vinegar and briny Dijon mustard. I could sit down and tuck into a dish of these spouts and polish them off all by myself.

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Here are some additional side dishes, inspired by our travels around the world that you might enjoy!

Fresh Mango Serrano Chile Salsa

Mexican Charro Beans (Frijoles Charros)

Watermelon Orange and Onion Salad with Balsamic Vinegar

Potato Salad with Bacon and Eggs (Instant Pot or Stovetop)

Salad with Fruit, Walnuts and Feta Cheese

Beetroot Salad with Horseradish

Corn on the Cob with Cilantro Lime Butter

Georgian Spinach Cilantro and Walnut Salad – Ispanakhis Pkhali

Yield: 10 Servings

Brussels Sprouts with Pancetta and Red Wine Vinaigrette

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Roasted Brussels Sprouts in a Red Wine and Dijon Mustard Vinaigrette with Crispy Pancetta Bacon.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 lbs (1 kg) Brussels Sprouts , stems removed, washed and cut in half
• 1/2 cup (75 g) diced Pancetta bacon
• 4 tablespoons (60 ml) Olive Oil
• 2 tablespoons (30 ml) Red Wine Vinegar
• 2 teaspoons (10.5 g) Dijon or Grain Mustard
• Salt and Pepper to taste

Instructions

1. Preheat oven to 400 degrees.
2. Combine the sprouts and pancetta with 1 tablespoon of olive oil and sprinkle with salt.
3. Place the mixture on a baking sheet and spread evenly. Roast until the spouts begin to brown - about 20 minutes. Note: If you like your bacon extra crispy, brown them slightly first and use the drippings in your vinaigrette sauce. 
4. In the mean time whisk together the vinegar, mustard and remaining olive oil.
5. Remove the roasted brussel sprouts from the oven and place in a serving bowl.
6. Drizzle over the spouts, toss and serve immediately.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 100Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 4mgSodium 94mgCarbohydrates 1gFiber 0gSugar 0gProtein 2g

Nutritional Values are Estimates Only

See additional recipes inspired by our travels around the world in our International Recipes section.