Easy Roasted Brussels Sprouts with Pancetta

I know that Brussels sprouts may not be on everyone’s list of favorite green vegetables. I have a recipe that may change your mind. Easy Roasted Brussels sprouts with Pancetta may be the recipe that changes your mind.

Brussels sprouts are one of those vegetables that get a bad rap. As a young adult, I didn’t like them when first tried them. They were boiled to death, mushy, and had no flavor.

Fast forward a decade and I was introduced to roasting vegetables. For the past twenty years, we roast almost every vegetable we prepare at every meal.

I discovered that roasted Brussels sprouts are delicious and so easy to make.

I’m sharing what has become one of my favorite fall vegetables, Brussels sprouts. (Yes, Brussels is capitalized and has an “s” on the end.) I know some people – you? – are iffy, if not down-right belligerent about Brussels sprouts.  

I’ve known a few folks like you. But my contention is that if you don’t like Brussels sprouts, it’s because they weren’t prepared correctly. Way overdone and mushy. Or not seasoned enough.

Do me a favor? Just TRY this recipe. (Pretend that you are your kid and you are trying to talk them into eating something that you know is really good for them.)  

Roasting brings out the natural sweetness in the Brussels sprouts. The pancetta (or bacon, if you prefer) adds so much flavor, crunch, and that wonderful mouth-feel of bacon.

I estimate that after you try this recipe, you will love Brussels sprouts and start making them more often.

Roasted Brussels Sprouts with Pancetta

NOTE: This is not a recipe, but a technique.

To prepare this recipe for roasting, first, wash your Brussels sprouts. I put mine in a colander under running water and give them a good shake. Set aside to let them dry.

Next, trim off the stem ends and remove any brown or yellowish leaves.

Here’s an example of large and small size Brussels sprouts.

You should slice the large ones in half through the stem end. Your vegetables should be the same size and shape as possible to ensure even cooking.

Place the Brussels sprouts in a bowl.

Next, dice the onion and garlic.

Place all the produce in a bowl and toss with olive oil, salt and pepper.

Slice the pancetta. 

TIP: Place your pancetta or bacon in the freezer for 10 minutes before slicing.  This step makes it much easier to slice.

Add the pancetta to the bowl and toss to incorporate the ingredients completely.  Your hands work best.

Spread out on a foil-lined sheet pan in one even layer and place in the 400˚F. pre-heated oven.

Roast the Brussels sprouts in the oven for about 20 – 25 minutes until the Brussels sprouts, onion, and pancetta are slightly brown and done.

Toss the Brussels sprouts and place in a bowl to serve.

Serve with beef short ribs, roast chicken, roasted pork tenderloin or pork chops.

When they are done, the Brussels sprouts should have some brown color and the pancetta should be crisp.

Plate and enjoy! Add this Roasted Brussels sprouts to your favorite vegetable Pinterest Board. Here is my Vegetable Pinterest Board.

Happy Cooking!