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Roasted Brussel Sprouts + Pancetta and Red Pepper Flakes - savory side dish for Christmas or any meal! #christmasrecipe

Roasted Brussel Sprouts + Pancetta and Red Pepper Flakes

  • Author: Erin - The Wooden Skillet
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Category: Side Dish
  • Cuisine: American



  • 2025 brussel sprouts (cleaned – remove outer layer of leaves – with core/base removed and then cut in half)
  • 23 Tablespoons of olive oil
  • 3 Teaspoons salt, divided
  • 4 Tablespoons butter (use ghee to make Whole30)
  • 1 1/2 Tablespoons diced shallots
  • 1/23/4 cup diced pancetta
  • 1/2 Teaspoon fresh lemon zest
  • 1/2 Teaspoon ground black pepper
  • 1/4 Teaspoon red pepper flakes


  1. Place brussel sprouts in medium bowl.
  2. Add olive oil and 2 Teaspoons salt; toss to coat evenly.
  3. Place brussel sprouts on foil-lined cookie sheet and roast in oven for 20-25 minutes at 350; remove after 10-12 minutes to stir.
  4. Remove brussel sprouts and set aside.
  5. In medium-large skillet, add butter and let melt.
  6. Then add shallots and let sweat, about 2-3 minutes stirring constantly on medium.
  7. Add pancetta and lemon zest.
  8. Let cook, stirring constantly, about 5 minutes.
  9. Then add brussel sprouts, remaining 1 Teaspoon of salt, pepper and red pepper flakes.
  10. Stir until mixed well.
  11. Serve immediately.