Paleo Balsamic-Roasted Brussel Sprouts

Paleo Balsamic Roasted Brussels Sprouts_snackin' free

Enjoy these delicious paleo roasted Brussel sprouts pairs great with chicken or steak for a side at dinner.


  • 1 1/2 lb. brussels sprouts, trimmed and cut in half through the core if the Brussels are large then cut into quarters
  • 4 oz. pancetta or bacon sliced 1/4 inch thick
  • 1/4 cup good olive oil
  • 1 1/2 tsp. kosher salt, plus more, to taste 
  • 1/2 tsp. freshly ground pepper, plus more, to taste 
  • 1 Tbs. syrupy balsamic vinegar Fermented Honey (see note) 


  1. Preheat oven to 400°F. 
  2. Place the brussels sprouts on a baking sheet, including some of the loose leaves, which get crispy when they’re roasted.
  3. Cut the pancetta into 1/2-inch dice and add to the pan. Then, add the olive oil, salt, and pepper.
  4. Toss with your hands and spread out the mixture in a single layer. 
  5. Roast until brussels sprouts are tender and nicely browned and the pancetta is cooked, tossing once during roasting.
  6. This will take about 20 to 30 minutes.
  7. Remove from the oven, drizzle immediately with the balsamic vinegar and toss again. Taste and adjust the seasoning with salt and pepper.
  8. Serve. This recipe will make approximately 6 servings.

Note: To get a syrupy balsamic, boil good balsamic vinegar until reduced to half its volume and it will become syrup-like.  

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