Roasted Pancetta Brussels Sprouts

Roasted Pancetta Brussels sprouts are crispy, tender, caramelized, and perfectly flavorful. Tossed in maple syrup, mustard, and diced pancetta. The perfect fall or winter side dish.

How to Roast Brussels Sprouts

1. Preheat – Preheat the oven. For easier cleanup, you can line a baking sheet with parchment paper or tin foil.
2. Prep the Brussels sprouts – Start by trimming and cleaning the sprouts. In a large bowl, mix together the olive oil, dijon mustard, whole grain mustard, maple syrup, salt and pepper. Fold in the Brussels sprouts and pancetta.
3. Roast – Add the prepared sprouts to the sheet pan and spread out into an even layer so there is space between. Roast in the preheated oven for 25-30 minutes. They should be fork tender with some caramelized bottoms and edges. Remove from the sheet pan while they are still warm so they don’t stick.

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Ingredients You’ll Need:

• Brussels Sprouts – To prep Brussels for cooking, you’ll trim the ends and cut them in half lengthwise (through the end that you trimmed). Sometimes the trimming causes some of the outer leaves to separate – you can just discard those.
• Olive Oil – You could substitute another cooking oil like canola oil or avocado oil.
• Pure Maple Syrup
• Mustard – both regular dijon mustard and whole grain mustard
• Diced Pancetta
• Salt and Pepper

Serving Ideas

Roasted Brussels Sprouts with Pancetta are a great side dish in the fall or winter. I love serving them with another protein like chicken or pork.

How to Prep Brussels Sprouts

• Trim Ends – Use a paring knife to trim off the stem of the sprouts.
• Discard Loose Outer Leaves – The outer leaves are tougher and if they’re loose and separated then they can burn. You also want to remove any outer leaves that are blemished.
• Cut in Half – You want to halve the sprouts down the length so that the leaves stay intact at the core.

How do you roast Brussels Sprouts so they are not soggy?

• Don’t Overcrowd Brussels Sprouts –You want the Brussels sprouts to have space on the baking sheet. If they’re too close together, they will steam instead of roast.
• High Heat – Cooking them at a higher temperature will roast them and give nice caramelized, crispy bottoms.

Leftovers, Storage, and Reheating

Roasted Brussels sprouts are best served immediately after making, but leftovers can be stored in the fridge for later.

Leftovers and Storage: Leftover Brussels Sprouts can be stored in an airtight container in the fridge for 4 days.

Reheating: To help crisp up the Brussels again, I recommend reheating in the oven at 350 degrees F until warmed.

Other Brussels Sprouts Recipes:

• Air Fryer Crispy Brussels Sprouts – Fresh Brussels sprouts are air fried along with some parmesan and Panko Breadcrumbs that make the crispiest, crunchiest addition.
• Pomegranate Brussels Sprout Salad – Use pre-shredded or shaved Brussels sprouts to make the prep even easier. Parmesan cheese, candied walnuts, pomegranate arils, and an easy lemon dressing to toss it all together.

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