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.

Maple mustard roasted brussels sprouts with pancetta and pine nuts on a large baking sheet. The baking sheet sits atop a light blue surface next to a striped blue linen napkin. this Recipe for Later!
These roasted sprouts absolutely deserve a spot on your Thanksgiving or holiday table alongside other savory sides like Garlic Buttermilk Mashed Potatoes and Sourdough Stuffing.

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!!

Maple roasted brussels sprouts on a large white serving dish, with pancetta and pine nuts. The white plate sits atop a light blue surface, next to a striped blue linen napkin.
The sweetness from pure maple syrup serves two purposes: it nicely complements the richness of the pancetta and helps caramelize the Brussels sprouts.
Featured Review
5 from 13 reviews

This is the BEST. Family and friends have already requested for this years’ Thanksgiving and Friendsgiving 🙌🏻 Thank you, Jess!!

Elise
Read More Reviews »

Simple Side Dish Essentials

Brussels sprouts with pancetta, tossed in a maple mustard roasting sauce before being roasted.
Combine Brussels sprouts with pancetta, olive oil, pure maple syrup, two types of mustard, then finish them off with pine nuts and parmesan to take things totally over the top.

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.

Trimmed brussels sprouts arranged on a white backdrop. The brussels sprouts are halved lengthwise.
It’s super important to remove the outer leaves before you cook and serve Brussels sprouts, since the outermost leaves are tough and don’t have as much flavor as their tender, inner leaves.

Trimming Brussels sprouts couldn’t be easier! Grab a paring knife and…

  1. Remove the stem: Slice the stem end off of the Brussels sprouts and discard.

  2. 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.

  3. 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!

Brussels sprouts and pancetta in a large mixing bowl, tossed in the maple mustard roasting sauce.
Add the Brussels sprouts and pancetta straight into the mixing bowl with the maple mustard roasting sauce, tossing to coat evenly.
The brussels sprouts with pancetta arranged on a parchment-lined baking sheet for roasting.
Transfer the Brussels sprouts mixture to a baking sheet and roast.
Brussels sprouts coated in Maple syrup and mustard, on a large baking sheet with dice pancetta.
Roast the maple Brussels sprouts at 425 degrees F for about 30 minutes. The high temperature encourages browning, creates deep, caramelly roasted flavor, and results in gloriously crispy sprouts.

#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.

Close view of maple mustard roasted brussels sprouts with pancetta and pine nuts on a large baking sheet. The baking sheet sits atop a light blue surface next to a striped blue linen napkin.
These Brussels sprouts are crispy, salty, sweet perfection. You’re going to be obsesssed!

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! ♡

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Maple roasted brussels sprouts with pancetta & pine nuts arranged on a parchment-lined baking sheet. The brussels sprouts are beautifully golden brown, having been roasted.

Maple-Mustard Roasted Brussels Sprouts with Pancetta, Parmesan, & Pine Nuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews
  • Author: Jess Larson
  • 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
Print Recipe

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!

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Ingredients

Scale
  • 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

  1. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or tin foil and set aside.
  2. 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.Brussels sprouts coated in Maple syrup and mustard, on a large baking sheet with dice pancetta.
  3. 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. Close view of maple mustard roasted brussels sprouts with pancetta and pine nuts on a large baking sheet.
  4. 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! Maple roasted brussels sprouts on a large white serving dish, with pancetta and pine nuts. The white plate sits atop a light blue surface, next to a striped blue linen napkin.

Equipment

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).

Nutrition

  • Serving Size:
  • Calories: 250
  • Sugar: 5.5 g
  • Sodium: 825.6 mg
  • Fat: 17.7 g
  • Saturated Fat: 5.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 15.8 g
  • Fiber: 5.1 g
  • Protein: 8.7 g
  • Cholesterol: 20.2 mg
Close view of maple mustard roasted brussels sprouts with pancetta & pine nuts on a large baking sheet.

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