Roasted Baby Potatoes with Brussels Sprouts, Pancetta, and Balsamic Drizzle Recipe
This delicious roasted vegetable dish combines tender baby potatoes, caramelized Brussels sprouts, and crispy pancetta, all finished with a tangy aged balsamic drizzle for a perfect balance of flavors.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
Units
Scale
Main Ingredients
- 1 pound Baby Potatoes (I Used Yukon Gold), Cut In Half
- 1 pound Brussels Sprouts, Trimmed & Halved
- 4 Tablespoons Olive Oil, Divided
- 1 Tablespoon Whole Grain Mustard
- Salt & Pepper
- 4 ounces Pancetta or Bacon, Diced
- 3 Tablespoons Aged Balsamic Vinegar
Instructions
- Preheat and Toss Potatoes: Preheat oven to 400 degrees F. In a large bowl, place the potatoes, pancetta, 2 tablespoons olive oil, mustard, salt and pepper and toss to coat.
- Roast Potatoes and Pancetta: Spread the potatoes and pancetta onto a foil lined baking sheet and roast 20 to 25 minutes, or just until tender.
- Stir Roasted Potatoes: Remove from the oven and stir.
- Toss Brussels Sprouts: Add the sprouts to the bowl with the remaining oil, salt and pepper and toss.
- Add Brussels Sprouts to Baking Sheet: Move the potatoes to one side, and add the sprouts to the baking sheet.
- Continue Roasting: Continue to roast until the sprouts are fork tender and the potatoes are golden brown, about another 20 to 25 minutes.
- Serve with Balsamic Drizzle: Dump the vegetables into a shallow serving bowl, then drizzle with the balsamic vinegar and serve immediately.
Notes
- Use Yukon Gold baby potatoes for the best texture and flavor.
- Foil lining the baking sheet helps with easy cleanup.