Brussels Sprouts with Pancetta

Do you like Brussels Sprouts?  I used to think that they weren’t good, but now I think that they are a real treat.IMG_3535

I tested this recipe from the November 2010 issue of Southern Living for Brussels Sprouts with Pancetta and declare it a keeper.

Yield: 8 Servings

Brussels Sprouts with Pancetta

Brussels Sprouts with Pancetta
Cook Time 17 minutes
Total Time 17 minutes


  • 2 pounds fresh Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 (1/8-inch-thick) pancetta slices
  • 1 tablespoon freshly grated Parmesan cheese


  • Preheat oven to 425°. Toss together Brussels sprouts and next 3 ingredients in a 15- x 10-inch jelly-roll pan. Bake 17 to 20 minutes or until sprouts are tender and edges are lightly browned, stirring occasionally.
  • Meanwhile, cook pancetta in a large skillet over medium heat 8 to 10 minutes or until crisp. Remove pancetta, and drain on paper towels. Crumble pancetta.
  • Remove sprouts from oven, and place in a large serving dish. Top with cheese and crumbled pancetta.



    I’ll definitely make this dish again!


    1. Paula, this look really yummy. I think I’ll give it a try for Thanksgiving. The first time I had brussel sprouts was last year when I was having dinner at the Biltmore with some friends.

    2. I saw that recipe in SL and have stored it away in my brain. I LOVE brussel sprouts, so how could they not be good with pancetta?

    3. Okay, so I hate brussel sprouts, but I think my Hubby would love this. I really should be a good wife and try it for him.

    4. I don’t like Brussels sprouts, but my husband does. And he loves pancetta. I think I should try this recipe for him!

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