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    Home » Recipes » Side Dish Recipes

    Roasted Brussels Sprouts with Pancetta

    Published: Oct 1, 2023 by Kathleen Hansen · This post may contain affiliate links · 2 Comments

    Jump to Recipe·Print Recipe

    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.

    Roasted Brussels sprouts with pancetta on plate

    Brussels Sprouts with Pancetta are a great side dish in the fall or winter. I love serving them with another protein like chicken, pork, or steak - like these pecan crusted pork chops or air fryer steak tips. 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:
    • 🥘Ingredients:
    • 🔪Step by Step Instructions:
    • 🍽Leftovers and Storage
    • 💭Recipe Tips:
    • 👩‍🍳Recipe FAQs:
    • 🥦Related Side Dish Recipes
    • Recipe
    • Reviews

    ⭐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!

    roasted brussels sprouts and pancetta on sheet pan

    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.

    roasted pancetta and Brussels sprouts on sheet pan

    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.

    crispy Brussels sprouts on plate

    🍽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:

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

    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.

    How do you prep Brussels sprouts?

    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.

    crispy Roasted Brussels sprouts with pancetta

    🥦Related Side Dish Recipes

    • side of roasted butternut squash made in the air fryer
      Air Fryer Butternut Squash
    • chickpeas, red onion, cucumber, tomatoes, bell pepper, and parsley in a large bowl.
      Easy Greek Chickpea Salad
    • Greek yogurt flatbread with tomatoes and cucumbers
      Easy Greek Yogurt Flatbread
    • close up of baked sweet potato with butter
      Air Fryer Whole Sweet Potato

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    Print

    Recipe

    Roasted Brussels Sprouts with Pancetta

    Roasted Brussels sprouts with pancetta
    Print Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    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.

    • Author: Kathleen
    • 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

    1. 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.
    2. 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.
    3. Roast the Brussels Sprouts - Roast the pan for about 25 minutes until fork tender and caramelized.
    4. 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

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    Reader Interactions

    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Robin says

      October 08, 2023 at 10:36 am

      I love Brussels sprouts—this recipe looks amazing! I will definitely be trying very soon! Thank you!

      Reply
    2. Katie says

      March 30, 2023 at 9:14 pm

      New favorite way to make Brussels!

      Reply

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    Hi! I'm Kathleen and welcome! My favorite place to be has always been in the kitchen and I love creating recipes that are easy and approachable. Simple ingredients and easy-to-follow instructions!

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