Honey Pancetta Brussels Sprouts

I’m not sure how Brussels sprouts gained such a bad reputation, but let me assure you, these crispy Honey Pancetta Brussels Sprouts are not the ones you avoided as a kid. With the holidays right around the corner (yeah, I’m looking at you, Thanksgiving), this quick and easy side dish is a great one to serve to a crowd. With just 4 ingredients (that is, if you don’t count salt, pepper, and oil) and 30 minutes, they couldn’t be easier to make.

*This post is sponsored by Local Hive Honey^TM, as always, all thoughts and opinions are my own. Thank you for your support!

Why This Recipe Works

What You’ll Need For Honey Pancetta Brussels Sprouts

• Brussels Sprouts- Cleaned and dried. Cut the bottom off and slice it down the middle. Don’t worry if one or two leaves fall off, throw those in the pan to roast. See below tips on how to buy Brussels sprouts.
• Pancetta – So much better than bacon. Pre-cubed pancetta can be found with the fresh cheeses and meats at most supermarkets.
  • Substitution: While I’m not on team bacon I am on team prosciutto.
• Parmesan Cheese – Freshly grated.
• Honey – As I’ve said time and time again, get good premium honey. Local Hive Honey Oregon varietal works perfectly here. To be honest so many of their varietals would work, just avoid the raspberry or blackberry varietals for this recipe.
• Olive Oil

Tips on Buying Brussels Sprouts

• Size Matters – If you’re buying loose Brussels sprouts, look for ones that are roughly the same size. Smaller sprouts cook faster, and the last thing we need is some Brussels sprouts finishing before others. Keep in mind that size also dictates flavor. Smaller sprouts tend to be sweeter, whereas larger ones lean more bitter. For this recipe, look for medium-sized Brussels sprouts, approximately 1 inch in diameter.
• Color & Appearance – Bright green tops, white bottoms with no visible blemishing.
• Tight vs Loose – Tighter Brussel sprouts are fresher vs looser sprouts where the leaves are fanning out.
• Check for Critters – On occasion, you’ll come across Brussels sprouts with little bugs hiding underneath the outer leaves. It’s gross, I know. You can usually spot signs of them before buying by looking for gray spots on the leaves near the base of the sprouts.
  
  

Tools Needed

• Large Sheet Pan – The sheet pan you use matters. First, you need something large enough to hold 1 lb of cut Brussels sprouts without overcrowding the pan. I use the Nordic Half Sheet Pan (*affiliate link), which is the one I recommend. It comfortably holds all the Brussels sprouts in a single layer. Second, you need to keep the color of the pan in mind. Darker pans cook and brown faster, while lighter pans tend to brown more slowly. 99% of the time, I recommend going with a light-colored aluminum or stainless steel pan over a dark pan. However, if you only have a dark pan, keep an eye on your Brussels sprouts, as they may brown much faster than the instructions below suggest.

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How To Make Honey Pancetta Brussels Sprouts

2. Season Well + Roast – Preheat the oven to 450°F. Add the cut Brussels sprouts to a large bowl with the freshly grated Parmesan cheese, a heavy pinch of kosher salt, and a few cracks of black pepper. Add 1 ½ tbsp of olive oil and toss with your hands to ensure an even coating. Arrange the seasoned sprouts on a large sheet pan, cut side down. Sprinkle the chopped pancetta evenly over the pan. Roast for 18–20 minutes (if using a dark pan, check after 13 minutes). When done, the cheese should be crispy, and the Brussels sprouts should be brown to dark brown (NOT BURNT!).

3. Finish – Scrape the Brussels off the pan and toss with the honey while they are still warm.

How To Get Perfect Crispy Brussels Sprouts

There’s nothing worse than a soggy Brussels sprout. Maybe that’s why we all hated them as kids. Below are 7 tips for getting perfectly roasted, crispy Brussels sprouts. Over the years, I’ve tested everything from the pan and oven temperature to the amount of oil to come up with these tips that deliver crispy Brussels sprouts every time.

CRANK UP THE OVEN

Brussels sprouts roast best in a high temp oven (minimum 400 degrees Fahrenheit), any lower and you will end up steaming them not crisping them. If you really want to get a crispy exterior on both the top and bottom my suggestion is to crank the oven up to 450°F degrees.

BE GENEROUS WITH OIL

In order to get crispy roasted Brussels sprouts, they need a generous amount of oil. Good rule of thumb, for every pound of Brussels use about 1 tbsp to 1 1/2 tbsp of oil. Make sure they are thoroughly coated. I like to season them in a large bowl and then lay them out on a sheet pan.

THEY DON’T LIKE TO SHARE THE OVEN

The other day I decided to roast chicken and cook Brussels sprouts at the same time. They both could be roasted at 425°F so I decided why not. BIG MISTAKE, the addition of the chicken created so much moisture in the oven it ended up steaming the Brussels and gave them a horrible mealy texture. When roasting Brussels specifically, put them in the oven on their own. Also, don’t overcrowd the pan, make sure there is space in between each sprout.

CUT SIDE DOWN

Place the sprouts cut side down on the baking tray. Cut side down = more surface area touching the pan = crispier Brussels sprouts.

THE PAN MATTERS

Believe it or not, the pan you use to roast does make a difference. I like using Nordic Ware pans, they are super durable and get a good crisp on roasted vegetables, not to mention they are a breeze to clean. If you opt for a darker pan, your Brussels will get a crispier bottom, but you are going to have to reduce the roast time from the directions below (check on them 5 minutes before). Darker pans cook faster. Whichever type of pan you choose absolutely DO NOT use a silicone baking sheet, and avoid glass pans (I’ve shattered one or two cooking at 450°F).

COOK ON A HIGHER RACK

If you have an electric oven where the heat source is on top and not on the bottom, do not cook the Brussels on the bottom rack. The top or middle rack are good options. Similarly, if you have a gas stove where the heat source is at the bottom, cook your Brussels on the bottom rack.

SAUCES + GLAZES GO LAST

Wet sauces need to be added after the sprouts are done roasting. This includes honey, balsamic vinegar, and anything else that would add moisture.

Recipe Video

How To Serve Honey Pancetta Brussels Sprouts

Need other holiday side dishes? I got you. For more vegetable forward dishes consider Warm Roasted Broccoli Salad, Garlic Confit Mashed Potatoes, Crispy Artichokes, or Za’atar Roasted Carrots with a Garlic Dill Sauce. I also have a sweeter Brussels sprouts recipe with Roasted Grapes & Balsamic Glaze.

For something that’s going to warm your soul my Miso Mac & Cheese is a hit every year, or my newer Pimento Mac & Cheese for a fun whimsy twist on a classic.

Frequently Asked Questions

Storing/ Reheating

These crispy roasted Brussels sprouts can be stored in an airtight container for 2-3 days in the fridge. To reheat throw them in a 400°F degree oven for 5-7 minutes until warm. Microwaving them will result in mushy sprouts. I do not recommend storing these in the freezer.