Roasted Brussels Sprouts with Pancetta

To create the sweet caramelization of the sprouts, be sure to cook them undisturbed for 4 mintues or so before turning, but check the first one or two sprouts at about the 3 minute mark to see how well and how quickly they're browning so they don't burn.
Course Side Dish
Cuisine American
Keyword brussels sprouts
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 378 kcal


  • 1/2 pound pancetta* cut into small dice (about 1 cup)
  • 2-3 tablespoons olive oil divided
  • 1 pound fresh brussels sprouts
  • 2 tablespoons maple syrup
  • 1 tablespoon white balsamic vinegar
  • Kosher salt and freshly ground black pepper


  1. Heat a large cast-iron skillet over medium heat with 1 tablespoon of the olive oil. Add the pancetta and cook, stirring occasionally, until it is fragrant and beginning to crisp. Transfer to a plate lined with a paper towel to drain and set aside.
  2. While the pancetta is cooking, trim the ends of the brussels sprouts and cut in half from the root to the tips of the sprout. Raise the temperature of the pan to medium-high heat. Add the Brussels sprouts cut side down in an even layer, and cook for 4-5 minutes and the sprouts begin to brown and caramelize, then turn, season with kosher salt and black pepper, reduce the heat to medium and cover with a lid. Add another tablespoon of oil to the bottom of the pan if needed. Cook for another 3-4 minutes or until the sprouts are fork tender.
  3. Add the pancetta back to the pan with the sprouts. Whisk the remaining tablespoon of olive oil with the maple syrup and balsamic vinegar and add to the sprouts, tossing to coat, and cook for another minute or two, so the sprouts are still fork tender but not mushy. Season with more kosher salt and ground black pepper and serve.

Recipe Notes

Nutrition Facts
Roasted Brussels Sprouts with Pancetta
Amount Per Serving
Calories 378 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 9g56%
Cholesterol 37mg12%
Sodium 406mg18%
Potassium 576mg16%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 9g10%
Protein 11g22%
Vitamin A 876IU18%
Vitamin C 96mg116%
Calcium 61mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.