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Roasted Brussels Sprouts with Pancetta & Sage

Roasted Brussels Sprouts with Pancetta & Sage

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.


8 servings, about 2/3 cup each

Prep Time

15 minutes

Total Time

35 minutes


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


Keep warm in a 225°F oven for up to 15 minutes.

Nutrition Facts

Per serving (recipe makes 8 servings, about 2/3 cup each)

Calories 109kcal
Carbohydrate Total 11g
Total Sugars 3g
Added Sugars 0g
Fiber 3g
Total Fat 6g
Saturated Fat 2g
Mono Saturated Fat 3g
Cholesterol 5mg
Sodium 289mg
Protein 4g
Potassium 416mg
Calcium 55mg
Folate 81mcg
Vitamin E 2mg
Vitamin B3 1mg

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