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Roasted Brussels sprouts with pancetta

Roasted Pancetta Brussels Sprouts

  • Author: Kathleen
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


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.


  • 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
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper


  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.


  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Sides
  • Method: Oven
  • Cuisine: American

Keywords: Roasted Brussels Sprouts, Pancetta Brussels Sprouts, Brussels sprouts with Pancetta

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