Roasted Brussels Sprouts with Pancetta & Sage

November/December 2013

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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.

Makes: 8 servings, about 2/3 cup each

Serving Size: about 2/3 cup

Active Time:

Total Time:


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


  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.

Tips & Notes

  • Make Ahead Tip: Keep warm in a 225°F oven for up to 15 minutes.


Per serving: 109 calories; 6 g fat (2 g sat, 3 g mono); 5 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 289 mg sodium; 416 mg potassium.

Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (23% dv), Folate (20% dv)

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 1 fat

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