Brussels Sprouts with Crisp Pancetta

On most weeknights, dinner at our house is a fairly simple affair.  A nice piece of fish or chicken served with a good vegetable is my default meal for busy days. We all like Brussels sprouts a lot and eat them frequently.  One of my favorite preparations is so simple, it’s almost embarrassing to write it down.  But I will, because if you haven’t tried these, you might like to—they’re easy to prepare and really good.

Brussels Sprouts with Crisp Pancetta

Serves 8


2 pounds Brussels sprouts, trimmed and quartered
3 tablespoons olive oil
Kosher Salt
Ground black pepper
¼ pound pancetta, sliced into thin strips


Preheat the oven to 375 degrees.  In a bowl, toss the Brussels sprouts with the olive oil.  Transfer to a baking sheet and sprinkle with salt and pepper to taste. Roast the Brussels sprouts until soft and nicely caramelized on the edges, for about 30 minutes, turning after about 15 minutes.

While the Brussels sprouts are roasting, place the pancetta strips in a small skillet and add a tablespoon of water.  Sauté over medium heat, stirring frequently, until the water evaporates and the pancetta browns and becomes crisp.

To serve, toss the roasted Brussels sprouts with the crisp pancetta.

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2 Responses to Brussels Sprouts with Crisp Pancetta

  1. It’s dishes like these that make eating your veggies so enjoyable. Looks delish!

  2. Lawrence says:

    After reading the post I was left staring out the window thinking I wanted to try it out tonight with a nice bottle of wine.

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