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Roasted Brussels Sprouts with Pancetta Recipe


Brussels Sprouts

This quick and easy side takes almost no time to prepare. Pancetta lends some richness, while caramelizing the sprouts brings out their natural sweetness.


  • 2 tablespoons extra-virgin olive oil
  • 8 ounces pancetta, cubed
  • 2 -3 pounds Brussels sprouts, halved
  • Salt and pepper, to taste


Heat the olive oil in a skillet over medium heat and add the pancetta. Cook until slightly browned and drain on a paper towel. Drizzle a bit of olive oil on top, depending on how oily the pancetta is.

Raise the heat to medium-high, add the sprouts, and cook until caramelized and browned around the edges, about 5-8 minutes. When they begin to brown, add the pancetta back to the pan and season with salt and pepper, to taste. Serve.