5 Minutes

30 Minutes

35 Minutes

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Yield: 4-6 Servings


  • 1 Pound Brussels Sprouts – Ends Trimmed and Sliced in Half
  • ¼ Cup Red Onion – Diced
  • 3-4 TBSP Extra Virgin Olive Oil
  • 4 oz. Pancetta – Diced
  • ¾ Teaspoon Himalayan Sea Salt
  • 1 Teaspoon Garlic Powder
  • ½ Cup Balsamic Vinegar
  • 2 TBSP Raw Honey


  1. Preheat oven to 400 degrees.
  2. In a large bowl, add sliced brussels sprouts, onion, pancetta, olive oil, salt and garlic powder.
  3. Stir until evenly combined.
  4. Lightly spray a roasting pan with olive oil. Evenly spread out the mixture on to the pan.
  5. Allow to roast 30 minutes – flipping over ½ way through.
  6. After flipping them over, start the balsamic glaze. In a small sauté pan, add the balsamic vinegar and honey. Cook on medium heat, whisk lightly. Allow to simmer for about 10-15 minutes – until glaze begins to cook down and thicken.
  7. Remove brussels sprouts from oven and transfer to a serving bowl. Drizzle the balsamic glaze on top and toss to coat.

*Try and use all organic ingredients if possible.