Pancetta Roasted Brussels Sprouts


Pancetta Roasted Brussels Sprouts

Submitted by: Caitlin Gayheart, Eastern Illini Electric Cooperative
Servings 8
Calories 307kcal


  • 1 pound Brussels sprouts washed, trimmed and halved
  • 8-12 fingerling yellow potatoes halved or quartered
  • 1/2 pound pancetta diced into small pieces
  • 3 shallots halved and thinly sliced
  • 1/2 lemon
  • 2 tablespoons unsalted butter
  • 1/2 tablespoon minced garlic
  • 1 tablespoon olive oil
  • Salt and pepper
  • Parmesan cheese optional


  • Preheat oven to 425 F.
  • In large oven-safe skillet, over medium heat, add diced pancetta and cook until crispy. Remove from pan to a paper towel-lined bowl.
  • Add sliced shallots to pancetta grease in pan and cook until soft.
  • Add garlic for 30 seconds or until fragrant.
  • Add Brussels sprouts and potatoes and stir to combine well.
  • If needed, add 2 tablespoons of olive oil, tossing the vegetables to coat. Season with salt and pepper to taste.
  • Place pan in oven and roast until vegetables are cooked through and golden brown, stirring halfway through, about 30 minutes total. Remove pan from oven.
  • Squeeze lemon juice over top and stir in the 2 tablespoons of butter. Top with reserved pancetta and enjoy.
  • Note: Some prefer to top with freshly grated Parmesan for extra enjoyment.


Nutrition information: 307 calories; 16.7g fat; 726mg sodium; 27.8g carbohydrates; 14.8g protein.