Our roasted Brussels sprouts with pancetta and sage are perfectly caramelized and naturally sweet. Crisp on the outside and tender and moist inside.
I love roasted vegetables. Roasting is my favorite way to prepare most veggies. But there’s something even more deliciously amazing about Brussels sprouts when they’re roasted. It’s hard to believe how just how much roasting transforms the humble Brussels sprout.
I have to admit, I haven’t always been a big fan of Brussels sprouts. Back in the day, this vegetable was generally steamed and served with butter. They were often bitter and mushy. If you have bad memories of this veggie, this recipe will wipe out all those.
These are crispy on the outside and tender and moist inside. The best parts of their flavor are intensified and the harsh parts are mellowed out and sweetened. Actually, to put it simply, roasting them makes them utterly delicious! Roasted Brussels sprouts can literally turn a vegetable hater into a vegetable LOVER!
When you’re looking for a simpler, homey way to prepare these, I hope you’ll try our cheesy roast Brussels sprouts next! Never mushy or bitter, I promise! ♥
WHY I LOVE THIS RECIPE
This recipe takes roasted Brussels sprouts to a whole new level. The fresh garlic and leeks work together to give the dish a great flavor foundation. It’s loaded with tons of goodies and full of rich, wonderful flavors.
The fresh sage adds a smoky earthiness which is a lovely contrast to the sweetness in the Brussels sprouts. The pancetta adds a great meatiness to the dish, as well as another level of great flavor.
These Brussels sprouts are perfect to serve any time during the cooler months of fall or winter but are delicious enough for any special occasion.
ROASTED BRUSSELS SPROUTS WITH PANCETTA AND SAGE INGREDIENTS
- Olive Oil: You can swap this out for any neutral-flavored vegetable oil.
- Balsamic Vinegar: This adds a gentle acidity which is balanced out by sweetness.
- Garlic: Only use fresh garlic! With a recipe with so few ingredients, each one is very important. There is no substitution!
- Salt + Pepper: Add the perfect base seasoning.
- Sage: Fresh sage only for this recipe!
- Pancetta: This adds little meaty bits of deliciousness.
- Leek: This adds a sweet, mild onion flavor to the dish.
TIPS
- Keep Them Dry: One thing that is very important to do for this recipe is to make sure the Brussels sprouts are completely dry after you wash them. After washing them, I lay them out in a single layer, on a clean dish towel then roll it up to absorb any excess water. If you roast them with any excess moisture on them, they will steam instead of roast.
HOW TO MAKE ROASTED BRUSSELS SPROUTS WITH PANCETTA AND SAGE
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This In The Fridge? Your cooked Brussels sprouts will stay fresh for 3-4 days in the fridge. Let them cool completely then transfer them to an airtight container with a tight-fitting lid.
- Can You Freeze This? Technically, yes you can freeze this dish. That said, I don’t care for the texture of them frozen.
- Make-Ahead: To make these ahead of time I clean and trim the Brussels sprouts and then mix together the first 6 ingredients. Store each component separately in the fridge until you’re read to prepare these.
- Food Safety: If you’d like more info on food safety check out this link.
MORE REALLY GOOD VEGGIE SIDES
- Southern Style Green Beans
- Crack Green Beans
- Maque Chow
- Fried Cabbage with Bacon
- Carrots Honey Roasted
- Sauteed Asparagus~with lotsa garlic!
- Texas Roadhouse Green Beans
- Fajita Veggies
- Scalloped Corn
- Cucumber Tomato Salad
- Brown Sugar Glazed Carrots
- Mashed Potatoes
- Roasted Potatoes and Carrots
- Sheet Pan Mediterranean Vegetables
- Green Beans With Bacon
TRIED THIS RECIPE?
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Roasted Brussels Sprouts with Pancetta and Sage
Ingredients
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 3 cloves garlic minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh sage, finely chopped
- 2 pounds Brussels sprouts, sliced in half
- 4 ounces Pancetta, diced
- 1 large leek, white and green part only, washed well and thinly sliced
Instructions
- Preheat oven to 450ºF (232ºC).
- In a medium mixing bowl, whisk together the first 6 ingredients. Add the Brussels sprouts (2 pounds), pancetta (4 ounces), leeks, and sage and toss to coat evenly.
- Spread vegetables evenly in a single layer on a rimmed baking sheet. Roast, flipping over, halfway through the cooking time, until the Brussels sprouts are tender and well caramelized, about 20-25 minutes.
Fans Also Made:
Notes
- Keep Them Dry: One thing that is very important to do for this recipe is to make sure the Brussels sprouts are completely dry after you wash them. After washing them, I lay them out in a single layer, on a clean dish towel then roll it up to absorb any excess water. If you roast them with any excess moisture on them, they will steam instead of roast.
This recipe looks so pretty! I love brussel sprouts and make mine very similar (with bacon!) looks yumm!!
Hi Lauren. Thank you 🙂
Love me some brussel sprouts…so does my hubby. I love the addition of the balsamic.
Thanks Peabody!