Roasted Brussels Sprouts with Pancetta are crispy, tender, caramelized, and perfectly flavorful. Tossed in maple syrup, mustard, and diced pancetta. The perfect fall or winter side dish.
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 - like these pecan crusted pork chops. I even love to add these to my Thanksgiving or holiday dinner - pair with an air fryer turkey breast and Boursin mashed potatoes.
Jump to:
⭐Why I Love Them:
- Maple Mustard Sauce - The maple syrup and mustard-based sauce adds a slight sweetness that is perfect for this fall or winter side.
- Caramelized - Roasting the Brussels sprouts give the edges that perfect golden, caramelization.
- Crispy Pancetta - Salty pancetta pairs well with the slightly sweet roasted Brussels sprouts.
🥘Ingredients:
- 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. Also try using Brussels to make these Air Fryer Crispy Brussels Sprouts or Pomegranate Brussels Sprout Salad.
- 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
🔪Step by Step Instructions:
An easy sheet pan side dish that is ready in about 30 minutes!
Photo 1 - Preheat the oven. Trim and clean the sprouts and add to 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. Add the prepared sprouts to the sheet pan and spread out into an even layer so there is space.
Photo 2 - 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.
🍽Leftovers and Storage
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.
💭Recipe Tips:
- 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.
👩🍳Recipe FAQs:
They key is to roast the Brussels sprouts at a high heat and to not overcrowd the baking sheet. If they're too close together on the pan, they will steam instead of roast.
Start by using a paring knife to trim off the ends. Then discard any loose outer leaves or outer leaves that are blemished. If cutting in half, make sure to cut down the length so the leaves stay intact at the core.
🥦Related Side Dish Recipes
Like this recipe? Sign up for my e-mail list so you get a weekly e-mail with new recipes from the week as well as occasional ‘bonus’ content not found on the blog! E-mail link sign up!
Those ads on the page? A portion of all ad revenue is being donated to Warrior Dog Rescue. A MN-based dog rescue that I foster and volunteer with.
PrintRecipe
Roasted Brussels Sprouts with Pancetta
Roasted Brussels Sprouts with Pancetta are crispy, tender, caramelized, and perfectly flavorful. Tossed in maple syrup, mustard, and diced pancetta. The perfect fall or winter side dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Sides
- Method: Oven
- Cuisine: American
Ingredients
- 1 pound Brussels Sprouts, end trimmed and halved
- 4 ounces diced pancetta
- 2 tablespoons olive oil
- 1 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoon pure maple syrup
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Prep - Preheat the oven to 425 degrees F. For easy clean up, you can line a large baking sheet with parchment paper or tin foil and set aside.
- Coat the Brussels - In a large bowl, whisk together the olive oil, two mustards, maple syrup, salt, and pepper. Fold in the halved Brussels sprouts and pancetta until combined. Pour everything onto the prepared baking sheet, arranging everything into an even layer with space in between.
- Roast the Brussels Sprouts - Roast the pan for about 25 minutes until fork tender and caramelized.
- Serve - Remove from the sheet pan soon after removing - if they cool then they may stick to the pan.
Notes
Leftover Brussels Sprouts can be stored in an airtight container in the fridge for 4 days.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 260
- Sugar: 8.8 g
- Sodium: 565 mg
- Fat: 18.5 g
- Carbohydrates: 17.4 g
- Fiber: 4.4 g
- Protein: 7.4 g
- Cholesterol: 18.5 mg
Keywords: Roasted Brussels Sprouts, Pancetta Brussels Sprouts, Brussels sprouts with Pancetta
Robin says
I love Brussels sprouts—this recipe looks amazing! I will definitely be trying very soon! Thank you!
★★★★★
Katie says
New favorite way to make Brussels!
★★★★★