A Roasted Brussels Sprouts Recipe for Sprout Lovers and Skeptics Alike!
I’m obsessed with Brussels sprouts. They’re affordable, easy to work with, and versatile enough for standard weeknight dinners OR the most special holiday meals. They’re an incredibly underrated seasonal veggie – winter’s little rockstars, if you ask me!
These Maple Mustard Roasted Brussels Sprouts with pancetta kick the average Brussels sprouts recipe up a few notches.
A few super flavorful staples like pure maple syrup, two kinds of mustard, pancetta, pine nuts, and parmesan cheese, make them seriously gooood.
Bacon and Brussels sprouts are a pretty classic combination, but I love swapping out bacon with pancetta (basically Italian bacon) whenever I can. It has all of the richness of bacon without the smokiness. Aside from the Brussels sprouts, it’s kind of the star of the show here!
Because of its richness, we balance out this roasted Brussels sprouts recipe with a little sweet and a little tang: pure maple and mustard. All of these elements come together to make the PERFECT bite: salty, sweet, and crispy Brussels sprouts with tons of deep, rich, flavor. It’s guaranteed to be a crowd-pleaser – for sprout lovers and skeptics alike!!
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How to Make Roasted Brussels Sprouts
One of my favorite things about this Brussels sprouts recipe is how effortless it is to make. It’s the kind of side dish that totally steals the show and no one even has to know how simple it was to throw together! It comes down to three main steps: preparation, roasting, and a couple finishing touches.
#1. Prepping Brussels Sprouts for Roasting
Properly preparing Brussels sprouts for roasting is KEY to making them delicious. Often, I think Brussels sprouts have a bad rap because they aren’t prepared correctly.
Trimming Brussels sprouts couldn’t be easier! Grab a paring knife and…
- Remove the stem: Slice the stem end off of the Brussels sprouts and discard.
- Halve lengthwise: Cut the Brussels sprouts in half, lengthwise. This makes it easier to remove those pesky outer leaves and creates more surface area for the Brussels sprouts to get beautifully caramelly and crispy as they roast.
- Remove the outer leaves: Use your fingers to peel back the first couple layers of outer leaves. Remove these and discard.
Meal prep tip ⇢ Save time on busy weeknights or holidays! You can trim the Brussels sprouts in advance and store them in an airtight container in the fridge for up to 5 days. See the Recipe Card, below, for more make-ahead guidance.
#2. Roasting the Brussels Sprouts
With the Brussels sprouts prepped, the rest is easy! Start by whisking the maple syrup and mustards with some olive oil, salt and pepper in a large mixing bowl. Toss the sprouts in the bowl of sauce, and you’re ready to roast!
Tips for perfectly crispy sprouts ⇢ Use two baking sheets, if needed, to avoid overcrowding and ensure maximum crispiness. Make sure to arrange Brussels sprouts cut side down on the baking sheet for extra caramelization and tons of flavor!
#3. Finishing Touches
About 5 minutes before they’re done roasting, pull the Brussels sprouts out of the oven and quickly sprinkle a handful of pine nuts over the top. Like any nut, pine nuts taste best when they’re lightly toasted. They’ll toast up perfectly as the maple mustard Brussels sprouts finish roasting.
I hope you give this Maple Mustard Roasted Brussels Sprouts recipe a try very soon – I’m pretty sure it’ll make regular appearances in your rotation of fall and winter recipes!
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. I LOVE hearing about and seeing your PWWB creations! Happy cooking! ♡
PrintMaple-Mustard Roasted Brussels Sprouts with Pancetta, Parmesan, & Pine Nuts
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes (includes inactive time)
- Yield: serves 4
- Category: Side Dish Recipes, Thanksgiving
- Method: Roasted
- Cuisine: American
- Diet: Gluten Free
Description
Brussels sprouts oven-roast with pancetta in a simple sauce made of pure maple syrup and mustard, until perfectly crispy and caramelly. Finish with pine nuts and parmesan cheese for an extra special touch. Your new favorite roasted Brussels sprouts recipe!
Ingredients
- 1 pound Brussels sprouts, ends trimmed, tough outer leaves removed, and cut in half
- 4 ounces pancetta, cut into ¼-inch dice (see Recipe Notes)
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon pure maple syrup
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons pine nuts
- optional: 2-3 tablespoons grated parmesan
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or tin foil and set aside.
- Prep the Brussels sprouts: In a large bowl, whisk together the olive oil, mustards, maple syrup, kosher salt, and ground black pepper. Add the halved Brussels sprouts and pancetta, tossing to combine. Pour the entire mixture on the prepared baking sheet, arranging the sprouts and bacon in a single, uniform layer.
- Roast the Brussels sprouts for 25 minutes, then remove the Brussels sprouts from the oven and sprinkle the pine nuts over top. Return the Brussels sprouts to the oven to roast for 5 additional minutes, 30 minutes total.
- Serve: Once roasted, carefully transfer to a large serving dish. Season with extra salt and ground black pepper, to taste, and top with a generous sprinkling of parmesan. Serve immediately. Enjoy!
Notes
- 15-Minute Meal Prep: A little meal prep goes a long way in getting these roasted Brussels sprouts pulled together! Trim the Brussels sprouts and prep the maple mustard roasting sauce up to 1 week in advance, storing separately in airtight containers in the refrigerator. When it’s time to roast the Brussels sprouts, all you have to do is toss everything together on a sheet pan – easy!
- Trim the Brussels sprouts. Refer to the blog post, above, for how to trim Brussels sprouts. Store trimmed Brussels sprouts in an airtight container in the refrigerator for up to 1 week.
- Prep the maple mustard roasting sauce according to Step 2 of Recipe Directions, mixing everything together in a small airtight container or jar rather than a large mixing bowl. Whisk/shake to combine and store in the refrigerator for up to 1 week.
- Portions: As written, this roasted Brussels sprouts with pancetta recipe yields a small batch, serving up to 4 generously as a side dish. If you’re serving a larger crowd, there are 2 options:
- Scaled up: To serve up to 8 as a side dish, double the recipe. Be sure to roast the Brussels sprouts on 2 baking sheets to ensure that they crisp up (they will steam if they’re overcrowded on a single baking sheet).
- Scaled up even more: To serve up to 12 as a side dish, triple the recipe. Be sure to roast the Brussels sprouts on 2 baking sheets to ensure that they crisp up (they will steam if they’re overcrowded on a single baking sheet).
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Hello. This Brussels Sprouts recipe sounds delicious! Can I use frozen Brussels sprouts instead of fresh? How would that change the cook times? Thanks.
Hi Jeanne! We’ve never tested using frozen before but you could certainly try! We’d recommend using the roasting method & cook time in a recipe like this. If you roast from frozen you may want to season and add the pancetta once the brussels sprouts have thawed in the oven then finish roasting from there. Let us know if you give it a try!
A family favorite since its debut in the PWWB 4-hour Thanksgiving kit, I actually make it all year round – it’s that good!
Loved this recipe. I used bacon instead, was able to prep everything ahead of time and easily put together on Thanksgiving day. Will definitely make again. Very delicious.
Hey Sarah! Bacon totally works with these Brussels sprouts too – we are SO glad you enjoyed & that it was a stress-free side dish for your Thanksgiving meal!
I have a “go-to” Brussel sprout recipe but I decided to switch it up this Thanksgiving and make these maple mustard Brussels and I’m so glad I did! They were delicious and everyone loved them. I didn’t use pine nuts because I didn’t have them on hand and I also added red onion. Overall another delicious recipe!
Hi Stefanie! So glad to hear that you switched it up with these Brussels sprouts & that you enjoyed! It is always fun to try something new, thank you for sharing!!
We legit made this 3 times in like 6 weeks. Love a sheetpan dinner but this one just had all the fall vibes. And the tang with the mustard and maple combo was just so yum!
I should add..we’ve doubled the marinade and add large chicken thigh cubes twice to help bulk it up for a full dinner. And it was perfect! But just the sprouts on their own are great with some grain or quinoa.
Made these for thanksgiving and they were a major hit!! I love the combo of like a basic roasted brussel sprout but elevated with the pancetta and pine nuts. So good and will definitely be a go to recipe for us!
Hey Stephanie!! Yes such a good addition to Thanksgiving dinner or any comfort food meal. We’re so glad to hear that it was a hit!
My whole family loved this dish! It was quick and easy to put together and has easily become one of our new Thanksgiving staples! Thank you, Jess!
Claire, we are SO grateful to hear that you enjoyed this recipe!! Thank you for including PWWB in your Thanksgiving spread!
Can’t wait to try adding mustard to my next batch of Brussels sprouts! I love using the air fryer for Brussels sprouts too – it’s so quick and easy and less clean up. 🙂
Mustard & Brussels are a match made in heaven – we can’t wait for you to try!
This is the BEST. Family and friends have already requested for this years’ Thanksgiving and Friendsgiving 🙌🏻 Thank you, Jess!!
We are thrilled you & your family & friends loved these, Elise! Thank you so much for sharing!!
My new fav Brussels sprouts recipe and so simple to make! I used bacon instead of pancetta, and it was delish.
Bacon is always a good thing! =) So glad you love them, Maegan – they’re my favorite too! xx
Hands down top 2 brussel sprout recipe ever.
So glad you love them, Lauren! Couldn’t agree more! =)
Sooooo good. Perfect amount of smokey goodness from the mustard. Best fall/winter side dish ever
I thought I wasn’t a fan of brussel spouts. Turned out I just hadn’t found the right recipe. These are DELICIOUS. 10/10 would recommend!
Anna, this seriously makes my day. I’m on a mission to show everyone that brussels sprouts can be amazing =) & I’m SO glad you love this recipe as much as we do!!!
Hi Jess: The directions says to add the “vinegar”, but there is no vinegar listed in the ingredients list. Is there or is there not vinegar (of any kind) in this dish? Thanks.
hey linda! good catch! =) no vinegar in this recipe – the mustard adds enough punch so none is needed. i’ve updated the recipe, hope you try & enjoy! xo
This recipe looks SO YUMMY!! I am definitely going to try it. Just wanted to come out how it’s supposed to. Thank you so much for your quick reply.
you’re so welcome, linda! this is one of my favorite pwwb recipes, so be sure to let me know what you think! xo
By far and away the best Brussels sprouts dish I’ve ever made. Brussels are one of those things that I love to order out, but could never figure out how to cook well at home. Well, that has changed with this recipe! I made these for a family holiday dinner and everyone was raving about them. The pancetta and pine nuts really make this dish shine!
Dani!!! I’m so glad to hear this! Totally agree about the pancetta & pine nuts. =) So happy you enjoy these as much as we do! xx
Now, this is how you eat brussels sprouts.
couldn’t agree more, haley! xo
These Brussels sprouts are amazing! 😍 This recipe is phenomenal! It’s so easy to make and incredibly delicious. The sweet and tangy pair so well!
Hi Andrea! Yes!! Sweet & tangy are always a good pair, especially with the roasted brussels Sprouts – so glad to hear that you loved it!