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Maple Brussel Sprouts with Pancetta

Thanksgiving dinner is undoubtedly delightful thanks to the roasted turkey, buttery sides, rich gravy, and decadent desserts. While I am not one to say no to comfort food, I do like to brighten a Thanksgiving spread with a seasonal vegetable. One of my favorite fall vegetables to make is Brussel sprouts. Not only do they look like adorable miniature cabbages, but they’re also delicious and uniquely textured. All of Brussel sprout layers are perfect for catching olive oil and seasoning, making each bite fun & flavorful.

These Maple Brussel Sprouts with Pancetta are a fan favorite. The combination of maple and pancetta make for a sweet and savory side that’s a must for Thanksgiving or even a weeknight meal. The bits of pancetta on the umami-flavored Brussel sprouts are the perfect little flavor crystals every holiday vegetable needs. Your Thanksgiving guests will be pleasantly surprised when they try these delicious maple Brussel sprouts.

Maple Brussel Sprouts with Pancetta

  • Servings: 10
  • Difficulty: easy
  • Print
Author: Pasta Ragazza

2 lbs Brussel sprouts, trimmed & halved
1 shallot, sliced
1/4 cup & 1 tbsp olive oil
4 tbsp maple syrup (grade A or B)
4 oz pancetta cubetti
Fresh ground pepper


Heat the oven to 400°F. While the oven heats, place the halved Brussel sprouts, sliced shallots, olive oil, maple syrup, salt, and cracked pepper to a large mixing bowl. Toss the ingredients with your hands until the Brussel sprouts are evenly coated in olive oil and maple syrup.

Place the Brussel sprouts on a large baking sheet in a single layer. Roast in the oven for 40 minutes, until the Brussel sprouts are lightly browned.

While the Brussel sprouts are in the oven, heat a tablespoon of olive oil in a dutch oven or large skillet on medium heat. Add the pancetta and cook until the pancetta is rendered and browned.

Remove the baking sheet from the oven and add the Brussel sprouts to the pancetta, folding in the pancetta and oil. Transfer mixture to a serving bowl and serve.

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