Our quick and easy Roasted Brussel Sprouts with Pancetta is the perfect way to elevate your typical brussel sprouts into a classy, savory side dish that everyone will love! A great addition to an easy weeknight dinner or even on your holiday table at your next special occasion!
The Best Roasted Brussel Sprouts with Pancetta
I was recently challenged to make a recipe that “made brussel sprouts taste good.” Well, here it is! I love, love, LOVE cabbage in corned beef and cabbage, so that helped to inspire this easy side dish recipe. This brussel sprouts recipe is easy enough to make alongside any protein for a quick dinner on busy weeknights. But the pancetta and shallots give it an elevated feel so you can even serve this for Thanksgiving dinner or Christmas dinner with the whole family!
Looking for More Brussel Sprouts Recipes?
If you love brussel sprouts as much as we do, you definitely need to try our Brussel Sprouts au Gratin!
Why This Recipe Works
- Roasted Brussel Sprouts: we roasted the brussel sprouts separately, so they don’t get mushy!
- Pancetta: the fat renders after cooking for a delicious, savory flavor!
- Acidity: that touch of lemon zest just rounds out the flavors here without being over-powering.
What You Will Need
- brussel sprouts: remove the outer, dirty leaves, slice of the stem and then halve.
- olive oil + kosher salt: toss the brussel sprouts in this before roasting.
- butter or ghee: we add just a little of this to the pan to sauté the pancetta and shallots.
- shallots + pancetta: these combine for a delicious flavor combo and can be found at your local grocery store!
- fresh lemon zest: adds just a little bit of much-needed acidity to amplify all the best flavor.
- ground black pepper + red pepper flakes: add as much or as little of these as you want!
How To Make Roasted Brussel Sprouts with Pancetta
The first steps to this easy recipe are to prep all of the simple ingredients.
Now put the brussel sprouts, oil, and salt in a large bowl. Toss to coat and transfer to a parchment-lined baking sheet. Bake in a preheated oven at 350 degrees F for about 20 minutes, flipping halfway through the cook time.
Next, bring a large cast iron skillet to a medium-high heat and sauté the shallots and pancetta with the lemon zest.
Add in the roasted brussel sprouts and any desired seasonings. Toss to coat.
Best Ways To Serve Roasted Brussel Sprouts with Pancetta
This delicious side dish would be great with just about any main dish! We love it with a whole roasted chicken, pork shoulder roast, or cast iron chicken thighs. It really is a side dish that feels elevated because of the amazing flavor profile but so easy to make in a matter of minutes!
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Roasted Brussel Sprouts with Pancetta
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Oven + Stove Top
- Cuisine: American
Description
Our Roasted Brussel Sprouts with Pancetta recipe is a flavorful and delicious side dish for any occasion! Easy enough for any meal!
Ingredients
- 20–25 fresh brussel sprouts
- 2 tablespoons of extra virgin olive oil
- 1 teaspoons kosher salt, divided
- 2 tablespoons butter (use ghee to make Whole30)
- 1 1/2 tablespoons shallots, diced
- 1/2–3/4 cup pancetta, diced
- 1/2 teaspoon fresh lemon zest, minced
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Prep: Preheat oven to 350 degrees F. Clean and remove the ends and outer layers of each brussel sprout. Cut them in half, lengthwise.
- Season: Place brussel sprouts in a large bowl. Add olive oil and salt; toss to coat evenly.
- Bake: Place brussel sprouts on aluminum foil or sheet pan lined with parchment paper and roast in preheated oven for 20-25 minutes; flip halfway through the cooking process. Remove brussel sprouts and set aside.
- Skillet: In a large cast iron skillet, add butter and let melt. Then add shallots and let sweat about 2-3 minutes, stirring constantly on medium. Add pancetta and lemon zest. Let cook, stirring constantly, about 5 minutes. Add roasted brussel sprouts, pepper and red pepper flakes (if using). Mix everything together.
- Serve: enjoy immediately!
Notes
- Paleo/Whole30: double check the pancetta ingredients and use ghee instead of butter.
- Dairy-Free: to make dairy-free you can use vegan butter.
Nutrition
- Serving Size: 6oz
- Calories: 114
- Sugar: 1.6 g
- Sodium: 238.8 mg
- Fat: 9.6 g
- Carbohydrates: 6.3 g
- Protein: 2.6 g
- Cholesterol: 11.7 mg
Originally published December 4, 2016.
Megan Marie Pita says
Made and had to sub orange zest but everyone loved!
Meagan says
Making these for the second NYE in a row- they were a huge hit last year!
Katy says
I made this for my family for thanksgiving & they loved it! Super easy to throw together.
Erin says
So glad you enjoyed it, Katy!! And thank you so much for taking the time to leave a review – I so appreciate it!