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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


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.



  • 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


  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!


  • 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