Place the Brussels sprouts on a baking sheet, drizzle with the olive oil and balsamic vinegar, and sprinkle with salt and pepper. Roast until tender on the inside and golden on the outside, 15 minutes.
Add the pancetta to a saute pan over medium heat. Cook until crisp and golden, 6 to 7 minutes.
Transfer the roasted Brussels sprouts to a serving platter and garnish with fried pancetta and crumbled goat cheese.