Roasted Brussels Sprouts with Pancetta & Sage

Roasted Brussels Sprouts with Pancetta & Sage

2 Reviews
From: EatingWell Magazine, November/December 2013

In this roasted Brussels sprouts recipe, pancetta—cured Italian-style bacon—seasons sweet Brussels sprouts with a hint of salt and a touch of smoke that goes nicely with the fresh sage. These Brussels sprouts are the perfect vegetable side dish to any turkey, pork or chicken dinner.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 large leek, white and light green part only, thinly sliced
  • 2 pounds Brussels sprouts, trimmed and halved (about 8 cups)
  • ½ cup chopped pancetta (2 ounces)
  • 2 tablespoons finely chopped fresh sage
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper


  • Active

  • Ready In

  1. Preheat oven to 450°F.
  2. Rinse leek slices well to remove any grit, then pat dry. Combine with Brussels sprouts, pancetta, sage, oil, salt and pepper in a large roasting pan. Roast, stirring once, until the Brussels sprouts are tender, 18 to 20 minutes.
  • Make Ahead Tip: Keep warm in a 225°F oven for up to 15 minutes.

Nutrition information

  • Serving size: about ⅔ cup
  • Per serving: 109 calories; 6 g fat(2 g sat); 3 g fiber; 11 g carbohydrates; 4 g protein; 81 mcg folate; 5 mg cholesterol; 3 g sugars; 0 g added sugars; 1,155 IU vitamin A; 78 mg vitamin C; 55 mg calcium; 2 mg iron; 289 mg sodium; 416 mg potassium
  • Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (23% dv), Folate (20% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 1 fat

Reviews 2

November 25, 2013
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By: EatingWell User
Awesomely delicious! A friend mixed the ingredients at home and then roasted them at my place for a dinner party. It was the only dish that was empty at the end of the evening. She said she made it per the recipe but may have added a bit more salt. Pros: easy, tastey
November 18, 2013
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By: EatingWell User
Brussels Sprouts for Company My husband and I like Brussels sprouts so this was an easy yes when looking for a new recipe. We loved it! I added half again as much pancetta, but I'm not sure you need to. The following week, friends were coming for dinner. I cautiously asked if they would eat Brussels sprouts. Sure, they replied, but I was still slightly worried. Should not have been. They both went back for seconds, as did we. My friend said that had she not been at someone else's house, she could have easily eaten all of it by herself. Now that's some compliment. Pros: Easy, fast, tasty Cons: None
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