Roasted Brussel Sprouts with Pancetta and Mustard Vinaigrette

Brussel Sprouts

Most food bloggers I follow and admire are great at writing “cutsie” blog posts about their daily lives which somehow tie into the recipe. Sorry, I have no interesting stories to share-just a great recipe for brussel sprouts. So let’s get to it.

Brussels sprouts, shallots, mustard seeds and pancetta (aka “fancy bacon”) make the perfect side dish to accompany Thanksgiving dinner. For those who don’t eat pork? Sure you can leave it out and it will still taste amazing-just not as good as my “fancy bacon” version. :-)

Brussel Sprouts with Pancetta

Roasted Brussel Sprouts with Pancetta and Mustard Vinaigrette


  • 1 lb brussel sprouts, stem removed and sprout cut in half
  • 3 shallots, peeled and quartered
  • 1 cup pancetta or thick cut bacon, medium dice
  • 1/4 cup olive oil
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons mustard seed
  • 1/2 cup cider vinegar
  • 1 tablespoon brown sugar
  • Salt and pepper to taste


  1. Pre-heat oven to 400 degrees with rack on the lower 3rd of the oven.
  2. Place a sheet pan in the oven to warm.
  3. Toss brussel sprouts, pancetta, olive oil, salt and pepper in a bowl to coat evenly.
  4. Place the brussel sprout mixture on the hot sheet pan. Making sure to spread out in an even layer and place in the lower 3rd of the oven.
  5. Roast brussel sprouts for 25-35 minutes until browned and cooked.
  6. While brussel sprouts are cooking, bring vinegar, mustard seeds and sugar to a simmer
  7. Once the brussel sprouts are done combine the vegetable and vinegar mixture together and serve
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  1. says

    A friend of mine keeps trying to make my wife and I enjoy brussel sprouts. It hasn’t worked so far, but this recipe looks so good that I think it might work. Must be the bacon.

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