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Cast iron skillet filled with roasted brussel sprouts and pancetta.

Roasted Brussel Sprouts with Pancetta

  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American


Roasted Brussel Sprouts with Pancetta – a flavorful and delicious side dish for any occasion! Easy enough for any meal!


  • 2025 brussel sprouts (cleaned – remove outer layer of leaves – with core/base removed and then cut in half)
  • 2 tablespoons of olive oil
  • 1 teaspoons salt, divided
  • 2 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, minced
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)


  1. Place brussel sprouts in medium bowl.
  2. Add olive oil and 1 teaspoons salt; toss to coat evenly.
  3. Place brussel sprouts on foil or parchment-lined cookie sheet and roast in oven for 20-25 minutes at 350; remove halfway 10-12 minutes to toss.
  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 roasted brussel sprouts, pepper and red pepper flakes (optional).
  10. Stir until mixed well.
  11. Serve immediately.


  • For paleo/Whole30: just double check your pancetta ingredients and use ghee instead of butter.
  • Dairy-Free: to make dairy-free you can use vegan butter in place of regular butter.

Keywords: Roasted Brussel Sprouts with Pancetta