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!
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Table of Contents
If you love brussel sprouts as much as we do, you definitely need to try our Brussel Sprouts au Gratin!
Key Ingredients + Substitutions
- 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!
Pro Tip
I personally prefer grabbing smaller rather than larger brussel sprouts – they tend to crisp up better and less mushiness in the center!
How To Make Roasted Brussel Sprouts with Pancetta
Put the brussel sprouts, oil, and salt in a large bowl. Toss to coat and transfer to the oven on a parchment-lined baking sheet.
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.
Amp up the flavor!
Feel free to drizzle some balsamic glaze over top before serving to add another punch of flavor!
Best Ways To Serve Roasted Brussel Sprouts with Pancetta
This delicious side dish would be great with just about any main dish! 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! We love it with:
- If you are looking to round out a Sunday Supper serve then with a whole roasted chicken!
- Another Sunday Supper idea is this epic pork shoulder roast!
- Maybe it’s just a busy weeknight and you want to serve it with cast iron chicken thighs and a baked potato?
- Thanksgiving – serve it with our Smoked Turkey and a few other Thanksgiving Side Dishes!
- Christmas – serve it with some Fool-Proof Prime Rib and Slow Cooker Mashed Potatoes!
Recipe FAQ
- Can you make brussel sprouts with pancetta on the stove top? Yes! Saute the pancetta first to render the fat and then add your prepared brussel sprouts and cook over med/med-high heat until they are crispy and cooked through.
- How do I prevent brussel sprouts from getting soggy when cooking them in pancetta? High-heat is your friend and so is cutting them down in size. Make sure you at least halve them (like we call for in this recipe) or even quarter them if they are really big. Personally, I prefer to buy smaller brussel sprouts for this very reason. And then make sure you are cooking in med-high heat.
- Can I add other vegetables to brussel sprouts with pancetta? Yup! If you are following the method in the recipe card below where we roast the brussel sprouts, simply toss in some broccoli florets, diced sweet potatoes or even some sliced mushrooms!
- How to reheat without being soggy? reheat under the broiler (watch carefully) or in a skillet over medium heat to restore crispiness.
- Can brussel sprouts with pancetta be made in under 20 minutes? Yes! If you switch up the method to either grilled or air fryer you can cut down the cook time significantly!
- Difference between Pancetta vs. Prosciutto in brussel sprout recipes? Pancetta is cubed and prosciutto is very thinly sliced and therefore their fat content is different and how that fat renders will be different. Because prosciutto is so thin you would add that towards the end of the cook time so it doesn’t burn (and you won’t have as much rendered fat to cook in).
Other Side Dishes Recipes You Might Like
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Roasted Brussel Sprouts with Pancetta Recipe
- 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
- Grilled Brussel Sprouts: prepare the brussel sprouts the same, but pour out onto a grill basket over med-high heat for approx. 8-12 mins (depending upon how well-done/firm you like your brussels cookied).
- Air Fryer Brussel Sprouts: prepare the same and then place in preheated air fryer at 370 degrees for approx. 8-12 minutes, shaking the basket halfway through, or until they have reached your desired doneness.
- Balsamic: balsamic and brussel sprouts go SO well together! Feel free to drizzle lightly with a balsamic glaze (we have a recipe for a 2-ingredient balsamic glaze here) and you want to jazz things up!
- Make it Spicy (or not): feel free to up the spice level by increasing the red pepper flakes if you want – of course if you are serving to people who are sensitive to spice, feel free to omit those red pepper flakes altogether.
- 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.
Erin says
Seriously so good (and easy) – thank you!
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!