Brussels Sprouts with Pancetta

Brussels Sprouts with Pancetta Recipe
Photo: Jim Franco; Styling: Leslie Siegel


Makes 8 servings
Total time: 27 Minutes

Recipe from

Southern Living

Recipe Time

Total: 27 Minutes


2 pounds fresh Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
6 (1/8-inch-thick) pancetta slices
1 tablespoon freshly grated Parmesan cheese


1. Preheat oven to 425°. Toss together Brussels sprouts and next 3 ingredients in a 15- x 10-inch jelly-roll pan. Bake 17 to 20 minutes or until sprouts are tender and edges are lightly browned, stirring occasionally.

2. Meanwhile, cook pancetta in a large skillet over medium heat 8 to 10 minutes or until crisp. Remove pancetta, and drain on paper towels. Crumble pancetta.

3. Remove sprouts from oven, and place in a large serving dish. Top with cheese and crumbled pancetta.

Victoria Amory,

Southern Living

November 2010
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