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Roasted Brussels Sprouts with Pancetta and Sage on a serving platter
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Roasted Brussels Sprouts with Pancetta and Sage

Our Roasted Brussels Sprouts with Pancetta and Sage are perfectly caramelized on the outside, tender + moist inside!
Course Side Dish
Cuisine American
Keyword Roasted Brussels Sprouts with Pancetta and Sage
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 182kcal
Author Kathleen

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.

Notes

  1. 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.

Nutrition

Serving: 1/8 of the recipe | Calories: 182kcal | Carbohydrates: 13g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 9mg | Sodium: 562mg | Potassium: 506mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1047IU | Vitamin C: 98mg | Calcium: 69mg | Iron: 2mg