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

Maple Mustard Roasted Brussels Sprouts with Pancetta, Pine Nuts, & Parmesan, the best roasted brussels sprouts recipe! Brussels sprouts roast with pancetta in a simple sauce, made of pure maple syrup & 2 kinds of mustard, until perfectly caramelly & crisp. Serve with pine nuts & parmesan cheese for an extra special touch. These maple mustard roasted brussels sprouts are perfect for holiday dinners, like Thanksgiving or Christmas, but also easy enough for weeknights. You will LOVE them.

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

Pin this Maple Mustard Roasted Brussels Sprouts with Pancetta recipe for later!

Hellooooooooo, brussels sprouts season!!!

Brussels sprouts just might be my absolute favorite ingredients of the fall & winter seasons. They’re affordable, easy to work with, & versatile enough for your most standard weeknight dinners OR your most special holiday meals. Winter’s little rockstars, if you ask me!

Plus, when they’re roasted up to crispy, caramelly perfection? Ugh – game over! There’s nothing better.

& these maple mustard roasted brussels sprouts? They’re seriously good – they just might be this diehard brussels sprouts lover’s favorite brussels sprouts recipe…EVER.

The BEST Roasted Brussels Sprouts Recipe!

Roasted brussels sprouts with pancetta in a large serving bowl, topped with finely shredded parmesan cheese.

Not to be dramatic, but these roasted brussels sprouts are borderline life-changing. Not your average roasted brussels sprouts recipe, this recipe kicks it up a few notches with some super flavorful staples like pure maple syrup, 2 kinds of mustard, pancetta (aka Italian bacon), pine nuts, & parmesan cheese.

The combination of bacon & brussels sprouts is a pretty classic one, but I love swapping out bacon with pancetta whenever I can. Pancetta is uncured Italian bacon. 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, the pancetta is what lets us bring some sweetness & tanginess into the equation: pure maple & mustard! The sweetness in the maple syrup not only complements the richness of the pancetta nicely, but it also helps the brussels sprouts get perfectly caramelly & golden as they roast.

All the different elements come together to make the perfect bite: roasty toasty brussels sprouts that are perfectly salty & sweet, & have so much deep flavor thanks to that tasty combination of pancetta, maple & mustard.

& DANG, they are out-of-this-world good!

Roasted brussels sprouts in a large white serving bowl, with pancetta, pine nuts and finely shredded parmesan. The bowl is on a white surface, next to a small bowl of finely grated parmesan & some fresh sage leaves.

These baked brussels sprouts with pancetta are…

  • SIMPLE. Made with 8 basic ingredients that all balance each other out perfectly.
  • EASY. Simply toss it all up in a mixing bowl & roast it all up on a baking sheet. It couldn’t be easier!
  • VERSATILE. Easy enough for any night of the week, but special enough for even the most festive holiday meals.
  • TASTY. Rich, roasty toasty flavor, with a little hint of sweetness & plenty of bacon…does it get better than that??

Not only is this roasted brussels sprouts recipe one of my personal favorite Plays Well With Butter recipes of all time, it’s also one of the most beloved recipes featured in the PWWB 3-Hour Thanksgiving guide.

I swear, everyone who tries them loves them – even those who claim to hate brussels sprouts. They’re that good.

Maple Mustard Roasted Brussels Sprouts Ingredients:

Made with just 8 ingredients, these roasted brussels sprouts couldn’t be simpler to throw together.

Brussels sprouts with pancetta, tossed in a maple mustard roasting sauce before being roasted.

You’ll need…(Note: full Ingredients List is provided in the Recipe Card, below)

  • brussels sprouts
  • pancetta
  • olive oil
  • pure maple syrup
  • mustard – the combination of Dijon mustard & whole grain mustard is hard to beat!
  • & to take things totally over the top: pine nuts & parmesan

If you’re not familiar with pancetta, you’re certainly in for a treat! Pancetta is uncured pork belly commonly used in Italian cooking. You can think of it as Italian bacon…it’s so delicious!

Pancetta is pretty widely available these days. You can usually find it pre-packaged in the grocery store near the bacon & deli meat or cut-to-order at the deli counter. If you can’t find pancetta, feel free to swap it out for these roasted brussels sprouts with your favorite thick-cut bacon.

How to trim brussels sprouts:

Trimmed brussels sprouts arranged on a white backdrop. The brussels sprouts are halved lengthwise.

Properly prepping brussels sprouts is absolutely key for making them delicious. I honestly think part of the reason brussels sprouts get a bad rap is that people do not prep them properly.

Like any other cabbage or lettuce, brussels sprouts’ outermost leaves are tough & don’t have as much flavor as their tender, inner leaves. It’s therefore super important to remove the outer leaves before you cook & serve brussels sprouts.

Trimming brussels sprouts couldn’t be easier. Simply grab a paring knife, &…

  1. Remove the stem: Slice the stem end off of the brussels sprouts & discard.
  2. Halve lengthwise: Cut the brussels sprouts in half, lengthwise. This serves a couple of different purposes: it makes it easier to remove those pesky outer leaves, & it creates more surface area for the brussels sprouts to get perfectly caramelly & browned as they roast.
  3. Remove the outer leaves: Use your fingers to peel back the first couple of layers of outer leaves. Remove & discard.

Meal prep tip: Whether you’re prepping for a weeknight dinner or for a holiday meal, trimming up brussels sprouts is something that you can totally do in advance to cut down on day-of prep time. Simply trim the brussels sprouts as described above, then pop them into an airtight container & store them in the fridge for up to 5 days.

How to roast brussels sprouts:

One of my favorite things about these brussels sprouts with pancetta and maple syrup is how completely easy they are to make. It’s such a simple recipe, really, but all of the components balance & complement each other, making every single bite a perfect little explosion of flavor. It’s the kind of side dish recipe that totally steals the show of the whole dinner.

Here’s how to roast brussels sprouts… (Note: full Recipe Directions are detailed in the Recipe Card, below.)

  1. Mix the maple mustard roasting sauce. Whisk the maple syrup & mustards with some olive oil & S&P in a large mixing bowl.
  2. Toss in the brussels sprouts & pancetta. Add the brussels sprouts & pancetta straight into the mixing bowl with the maple mustard roasting sauce, tossing to coat evenly.
  3. Transfer the brussels sprouts mixture to a baking sheet. It’s really important to make sure that the baking sheet isn’t overcrowded. If the brussels sprouts are overcrowded, they’ll sort of just steam off of each other, rather than truly roasting. You’ll totally miss out on the beautiful golden brown color & caramelly roasted flavor we’re after. Be sure to take the extra few seconds to spread them out to give them enough room to roast, or even use a second sheet pan as needed.
  4. Roast. Easy peasy!

How long to roast brussels sprouts?

These maple glazed brussels sprouts will roast at 425 degrees F in about 30 minutes. I like roasting veggies at a high temperature to encourage browning, which creates deep, caramelly roasted flavor & makes for wonderfully crispy roasted brussels sprouts. Pretty hard to beat!

About 5 minutes before the brussels sprouts have finished roasting (so, 25 minutes into the roasting time), quickly pull them out of the oven to sprinkle a handful of pine nuts over top. Like any nuts, pine nuts taste best when they’re toasted. The pine nuts will toast up perfectly as the maple mustard brussels sprouts finish roasting.

Pull the oven roasted brussels sprouts out of the oven, finish ’em off with a generous sprinkling of grated parmesan, & devour.

…what’s not to like about that?!

Maple mustard roasted brussels sprouts with pancetta, pine nuts, & parmesan in a large serving bowl. The bowl is on a white backdrop, surrounded by smaller bowls containing parmesan cheese, pine nuts, & mustard.

What the PWWB Community says about these easy roasted brussels sprouts:

I thought I wasn’t a fan of brussels spouts. Turns out I just hadn’t found the right recipe. These are DELICIOUS. 10/10 would recommend!

Anna B.

By far and away the best brussels sprouts dish I’ve ever made. Brussels are one of those things that I love to order out, but could never figure out how to cook well at home. Well, that has changed with this recipe! The pancetta and pine nuts really make this dish shine.

Dani f.

I made these brussels sprouts for Thanksgiving & there were no leftovers. I repeat: no leftovers!! That’s what I call a solid brussels sprouts recipe.

Dana h.
Roasted brussels sprouts in a large white serving bowl, with pancetta, pine nuts and finely shredded parmesan. The bowl is on a white surface, next to a small bowl of finely grated parmesan & some fresh sage leaves.

I hope you give this Maple Mustard Roasted Brussels Sprouts recipe a try very soon – I’m pretty sure it’ll make very regular appearances in your rotation of fall & winter recipes!

If you make this recipe, be sure to leave a comment & star rating below! I also LOVE seeing your pwwb creations over on Instagram, so snap a photo and tag @playswellwithbutter! Happy brussels sprouts season!!!

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Maple mustard 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, Pine Nuts, & Parmesan

  • Author: jess larson | plays well with butter
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes (includes inactive time)
  • Yield: serves 4 1x
  • Category: side dish
  • Method: roasting
  • Cuisine: American

Description

The perfect roasted brussels sprouts recipe! Brussels sprouts get tossed in a simple sauce made of maple syrup & two kinds of mustard with pancetta & roast til they’re perfectly caramelly & crispy. Served with pine nuts & some parmesan cheese, these maple mustard roasted brussels sprouts with pancetta are easy enough for weeknight dinners & festive enough for holiday dinners, like Thanksgiving or Christmas.


Scale

Ingredients

  • 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 & bacon in a single, uniform layer.
  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.
  4. Serve: Once roasted, carefully transfer to a large serving dish. Season with extra salt & ground black pepper, to taste, and top with a generous sprinkling of parmesan. Serve immediately. Enjoy!

Notes

  • Pancetta is uncured Italian bacon…so, pretty much heaven! Lots of grocery stores sell it near the bacon assortment, or in the deli case. If you can, grab a pre-diced package to save some time chopping it up at home. Super convenient!
  • Portions: As written, this maple mustard roasted brussels sprouts with pancetta recipe will feed 4 generously as a side dish, perfect for weeknight cooking! If you’re feeding a larger crowd for a holiday meal or dinner party, definitely double the recipe to feed up to 10 (assuming you are serving some other side dishes!).
  • Meal prep tip: These brussels sprouts hold really well in the fridge once they’ve been roasted, but I always prefer them fresh out of the oven. If you’re looking to meal prep these roasted brussels sprouts, I’d suggest cleaning & trimming the brussels sprouts, & prepping the maple mustard sauce. Store individually in airtight containers in the refrigerator, & when you’re ready to make maple mustard roasted brussels sprouts, all you have to do is toss it together & pop it in the oven – easy!

Keywords: maple mustard roasted brussels sprouts, roasted brussels sprouts

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If you love this Maple Mustard Roasted Brussels Sprouts with Pancetta recipe, here are a few other easy side dishes you’ll love:

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This Maple Mustard Roasted Brussels Sprouts with Pancetta recipe is one of the featured recipes in the Plays Well With Butter 3-Hour Thanksgiving Guide, the ultimate guide for taking overwhelm out of the holidays & hosting the EASIEST Thanksgiving or Friendsgiving dinner! Grab your FREE guide today!

Don’t forget to pin this Maple Mustard Roasted Brussels Sprouts recipe for later!!! 

Maple Mustard Roasted Brussels Sprouts with graphic text overlay for Pinterest.

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 11.19.19
    Cindy said:

    Sooooo good. Perfect amount of smokey goodness from the mustard. Best fall/winter side dish ever

  2. 11.13.19
    Anna B. said:

    I thought I wasn’t a fan of brussel spouts. Turned out I just hadn’t found the right recipe. These are DELICIOUS. 10/10 would recommend!

    • 11.13.19
      jess said:

      Anna, this seriously makes my day. I’m on a mission to show everyone that brussels sprouts can be amazing =) & I’m SO glad you love this recipe as much as we do!!!

  3. 5.22.19
    Linda said:

    Hi Jess: The directions says to add the “vinegar”, but there is no vinegar listed in the ingredients list. Is there or is there not vinegar (of any kind) in this dish? Thanks.

    • 5.22.19
      jess said:

      hey linda! good catch! =) no vinegar in this recipe – the mustard adds enough punch so none is needed. i’ve updated the recipe, hope you try & enjoy! xo

      • 5.22.19
        Linda said:

        This recipe looks SO YUMMY!! I am definitely going to try it. Just wanted to come out how it’s supposed to. Thank you so much for your quick reply.

        • 5.23.19
          jess said:

          you’re so welcome, linda! this is one of my favorite pwwb recipes, so be sure to let me know what you think! xo

    • 11.12.19
      Dani FitzPatrick said:

      By far and away the best Brussels sprouts dish I’ve ever made. Brussels are one of those things that I love to order out, but could never figure out how to cook well at home. Well, that has changed with this recipe! I made these for a family holiday dinner and everyone was raving about them. The pancetta and pine nuts really make this dish shine!

      • 11.13.19
        jess said:

        Dani!!! I’m so glad to hear this! Totally agree about the pancetta & pine nuts. =) So happy you enjoy these as much as we do! xx

  4. 12.21.18
    Haley said:

    Now, this is how you eat brussels sprouts.

    • 12.26.18
      jess said:

      couldn’t agree more, haley! xo