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Roasted Brussels Sprouts with Pancetta and Apple
5 from 7 votes

Roasted Brussels Sprouts with Pancetta and Apple

A sweet and savory Maple-Roasted Brussels sprouts with pancetta, apple, and sage
Prep Time 15 mins
Cook Time 20 mins
Course Side Dish
Cuisine American
Servings 4
Calories 187 kcal


  • 12 oz brussels sprouts, (wash, trim and cut in half)
  • Honeycrisp apples, (cut into 1-inch cubes)
  • 3 oz pancetta, (small diced)
  • ½ tablespoon olive oil
  • 10 large fresh sage leaves, (finely chopped)
  • 2 teaspoons maple syrup
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon salt, (use less or more salt according to your liking)
  • ¼ teaspoon black pepper


  • pecans, (toasted)


  • Preheat the oven to 450°F.
  • Blanch the brussels sprouts in salted boiling water for 2 minutes. Shock them in ice water. Drain and pat dry.
  • In a large mixing bowl, add all ingredients, except pecans. Toss to coat and transfer to a large a baking sheet.
  • Roast in the upper third of the oven, stirring once halfway through roasting until sprouts are brown on edges and tender for about 15-20 minutes. Adjust seasoning with salt and pepper if needed.
  • Remove from the heat and serve with toasted pecans.


Serving: 4servingsCalories: 187kcalCarbohydrates: 20gProtein: 6gFat: 11gSaturated Fat: 3gCholesterol: 14mgSodium: 454mgPotassium: 446mgFiber: 5gSugar: 11gVitamin A: 678IUVitamin C: 75mgCalcium: 44mgIron: 1mg
Keyword maple-roasted brussels sprouts, roasted brussels sprouts,
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