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Roasted Brussels Sprouts with Pancetta and Sage


An earthy side through and through, these Brussels sprouts are punctuated by a zing of garlic, fresh sage and smoky pancetta.



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At a glance
Cooking Method

1 lb Brussels sprouts, trimmed and halved
1/3 lb shallots, peeled and sliced
2 T extra virgin olive oil, divided
1/2 t ea: salt and pepper
1 T garlic, minced
1/4 lb pancetta, diced
1 T fresh sage, chopped


Preheat oven to 350°. On a sheet pan, toss Brussels sprouts and shallots with 1 T olive oil, then season with salt and pepper. Roast for 25 min, tossing occasionally until tender. Meanwhile, sauté garlic in remaining olive oil over med heat 2-3 min. Remove from pan and set aside; add pancetta and sage to skillet and cook until crisp, approx. 8-10 min. Toss pancetta and garlic with cooked Brussels sprouts. Taste and add salt and pepper as desired. Serve immediately.




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