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

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

Planning your Thanksgiving menu? Be sure to check out Sidesgiving – a holiday side dish extravaganza, including traditional dishes you already know & love, as well as some new & fun takes on the classics!

Planning your Thanksgiving menu? Be sure to check out Sidesgiving – a holiday side dish extravaganza, including traditional dishes you already know & love, as well as some new & fun takes on the classics!

The BEST Roasted Brussels Sprouts Recipe

& here’s why…

Brussels sprouts are affordable, easy to work with, & 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!

We’re kicking the average Brussels sprouts recipe up a few notches with super flavorful staples like pure maple syrup, two kinds of mustard, pancetta, pine nuts, & parmesan cheese.

These maple mustard roasted Brussels sprouts with pancetta are seriously gooood. They just might be my favorite Brussels sprouts recipe… EVER. I’m not being dramatic – these cuties are borderline life-changing.

Maple mustard roasted brussels sprouts with pancetta & pine nuts on a large baking sheet. The baking sheet sits atop a light blue surface next to a striped blue linen napkin.

Brussels Sprouts & Pancetta

Bacon & Brussels sprouts are a pretty classic combination, but I love swapping out bacon with pancetta whenever I can. Pancetta is basically 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, we balance out this roasted Brussels sprouts recipe with a little sweet & a little tang: pure maple & mustard! The sweetness from the maple syrup serves two purposes: it nicely complements the richness of the pancetta & helps caramelize the Brussels sprouts.

All of these elements come together to make the PERFECT bite: salty, sweet, & crispy Brussels sprouts with tons of deep, rich, flavor thanks to the pancetta, maple syrup, & mustard.

Maple roasted brussels sprouts on a large white serving dish, with pancetta & pine nuts. The white plate sits atop a light blue surface, next to a striped blue linen napkin.

Everyone who tries these roasted Brussels sprouts loves them – even those who claim to hate Brussels sprouts. They’re that good. ♡ Read on to learn more about these Roasted Brussels Sprouts with Pancetta, or jump straight to the recipe & get cookin’!

Roasted Brussels Sprouts with Pancetta Ingredients

Made with just 8 ingredients, each has an important job!

You will need…

  • Brussels sprouts – Pictured here are whole Brussels sprouts, but you can also use shredded Brussels sprouts for extra crispy roasted Brussels sprouts.
  • Pancetta – AKA Italian bacon! Pancetta is cured Italian pork belly, similar to unsmoked bacon. Feel free to swap it out with regular ol’ bacon if that’s what you can find easily. (Thick, center-cut bacon works best.)
  • Olive oil & maple syrup – Be sure to use pure maple syrup, not pancake syrup!
  • Mustard – This recipe calls for a combination of Dijon mustard & whole grain mustard.
  • & a few finishing touches: pine nuts & parmesan, to take things totally over the top.

All of these components balance & complement each other wonderfully. Every bite is exploding with fall flavor!

Brussels sprouts with pancetta, tossed in a maple mustard roasting sauce before being roasted.
Note: full ingredients list & measurements provided in the Recipe Card, below.

How to Prepare 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. If you typically don’t like Brussels sprouts, I encourage you to give these mustard roasted Brussels sprouts a try – let me know what you think!

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 super important to remove the outer leaves before you cook & serve Brussels sprouts.

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

How to Trim Brussels Sprouts

Couldn’t be easier! 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 makes it easier to remove those pesky outer leaves & creates more surface area for the Brussels sprouts to get beautifully caramelly & crispy as they roast.
  3. Remove the outer leaves: Use your fingers to peel back the first couple layers of outer leaves. Remove these & discard.

Meal prep tip: Whether you’re prepping for a weeknight dinner or for a holiday meal, trimming 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. Easy!

Note: full Recipe Directions with step-by-step photos provided in the Recipe Card, below.

How to Roast 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 & no one even has to know how simple it was to throw together!

Here’s what you’ll do…

  1. Make 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 & roast. Easy peasy!
Brussels sprouts coated in Maple syrup & mustard, on a large baking sheet with dice pancetta.

2 Simple Tips for Even Better Roasted Brussels Sprouts

  1. Roast the Brussels sprouts cut side down. The cut side of a halved Brussels sprout has more surface area than its rounded side, so make sure the cut side of the Brussels sprout is directly in contact with the sheet pan. This promotes browning which results in a richer roasted flavor. Be sure to take that extra second to arrange them cut side down on the pan – it makes a huge difference!
  2. Roast on 2 baking sheets to double down on the browned & crispy factor! My best advice when it comes to roasting any veggie is to avoid overcrowding on the sheet pan. If the veggies are overcrowded, they’ll steam instead of truly roasting – so nothing gets browned, crispy, or delicious. Use a second sheet pan if you need to – yes, it’s another pan to wash, but I promise it’s worth it!

How Long to Roast Brussels Sprouts?

Roast these maple Brussels sprouts at 425 degrees F for about 30 minutes. Roasting veggies at a high temperature encourages browning, creates deep, caramelly roasted flavor, & results in gloriously crispy roasted Brussels sprouts. Pretty hard to beat!

About 5 minutes before they’re done roasting, pull the Brussels sprouts out of the oven & 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.

Holiday Planning Tip This is a great recipe to prepare ahead of time! Brussels sprouts can be trimmed & the maple-mustard roasting sauce can be mixed up to 5 days in advance. Store them separately in airtight containers in the refrigerator. See Recipe Notes, below, for step-by-step guidance.

Side angle of maple roasted brussels sprouts on a large white serving dish, with pancetta & pine nuts. The white plate sits atop a light blue surface, next to a striped blue linen napkin.

More Holiday Side Dish Recipes

& here are all PWWB side dish recipes & Thanksgiving recipes!

Close view of maple mustard roasted brussels sprouts with pancetta & pine nuts on a large baking sheet. The baking sheet sits atop a light blue surface next to a striped blue linen napkin.

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 & 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 & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations! Happy Brussels sprouts season! ♡

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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

  • Author: Jess Larson | Plays Well With Butter
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes (includes inactive time)
  • Yield: serves 4 1x
  • Category: Side Dish, Thanksgiving
  • Method: Roasted
  • Cuisine: American
  • Diet: Gluten Free

Description

Brussels sprouts oven-roast with pancetta in a simple sauce made of pure maple syrup & mustard, until perfectly crispy & caramelly. Finish with pine nuts & parmesan cheese for an extra special touch. Your new favorite roasted Brussels sprouts recipe!


Ingredients

Scale
  • 1 pound Brussels sprouts, ends trimmed, tough outer leaves removed, and cut in half
  • 4 ounces pancetta, cut into 1/4-inch dice (see Recipe Notes)
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon kosher salt
  • 1/2 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.Brussels sprouts coated in Maple syrup & 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 & pine nuts on a large baking sheet.
  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! Maple roasted brussels sprouts on a large white serving dish, with pancetta & pine nuts. The white plate sits atop a light blue surface, next to a striped blue linen napkin.

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 & 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).

Keywords: maple mustard roasted brussels sprouts with pancetta, roasted brussels sprouts recipe, oven-roasted, easy, side dish, Thanksgiving, Friendsgiving, Christmas, Fall, Winter, Brussels sprouts with pancetta

Recipe by Jess Larson, Plays Well With Butter | Photography by Eat Love Eat

Close view of maple mustard roasted brussels sprouts with pancetta & pine nuts on a large baking sheet.

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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. 5.25.21
    Elizabeth Beckmann said:

    A family favorite since its debut in the PWWB 4-hour Thanksgiving kit, I actually make it all year round – it’s that good!

  2. 12.14.20
    Sarah said:

    Loved this recipe. I used bacon instead, was able to prep everything ahead of time and easily put together on Thanksgiving day. Will definitely make again. Very delicious.

    • 1.27.21
      Erin @ Plays Well With Butter said:

      Hey Sarah! Bacon totally works with these Brussels sprouts too – we are SO glad you enjoyed & that it was a stress-free side dish for your Thanksgiving meal!

  3. 12.4.20
    Stefanie said:

    I have a “go-to” Brussel sprout recipe but I decided to switch it up this Thanksgiving and make these maple mustard Brussels and I’m so glad I did! They were delicious and everyone loved them. I didn’t use pine nuts because I didn’t have them on hand and I also added red onion. Overall another delicious recipe!

    • 3.12.21
      Erin @ Plays Well With Butter said:

      Hi Stefanie! So glad to hear that you switched it up with these Brussels sprouts & that you enjoyed! It is always fun to try something new, thank you for sharing!!

  4. 12.3.20
    Brittany said:

    We legit made this 3 times in like 6 weeks. Love a sheetpan dinner but this one just had all the fall vibes. And the tang with the mustard and maple combo was just so yum!

    • 12.3.20
      Brittany said:

      I should add..we’ve doubled the marinade and add large chicken thigh cubes twice to help bulk it up for a full dinner. And it was perfect! But just the sprouts on their own are great with some grain or quinoa.

  5. 12.3.20
    Stephanie said:

    Made these for thanksgiving and they were a major hit!! I love the combo of like a basic roasted brussel sprout but elevated with the pancetta and pine nuts. So good and will definitely be a go to recipe for us!

    • 3.9.21
      Erin @ Plays Well With Butter said:

      Hey Stephanie!! Yes such a good addition to Thanksgiving dinner or any comfort food meal. We’re so glad to hear that it was a hit!

  6. 12.3.20
    Claire said:

    My whole family loved this dish! It was quick and easy to put together and has easily become one of our new Thanksgiving staples! Thank you, Jess!

    • 3.12.21
      Erin @ Plays Well With Butter said:

      Claire, we are SO grateful to hear that you enjoyed this recipe!! Thank you for including PWWB in your Thanksgiving spread!

  7. 11.11.20

    Can’t wait to try adding mustard to my next batch of Brussels sprouts! I love using the air fryer for Brussels sprouts too – it’s so quick and easy and less clean up. 🙂

    • 3.10.21
      Erin @ Plays Well With Butter said:

      Mustard & Brussels are a match made in heaven – we can’t wait for you to try!

  8. 11.1.20
    Elise said:

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

    • 3.12.21
      Erin @ Plays Well With Butter said:

      We are thrilled you & your family & friends loved these, Elise! Thank you so much for sharing!!

  9. 12.24.19
    Maegan said:

    My new fav Brussels sprouts recipe and so simple to make! I used bacon instead of pancetta, and it was delish.

    • 1.9.20
      jess said:

      Bacon is always a good thing! =) So glad you love them, Maegan – they’re my favorite too! xx

  10. 11.26.19
    lauren Hobson said:

    Hands down top 2 brussel sprout recipe ever.

    • 12.20.19
      jess said:

      So glad you love them, Lauren! Couldn’t agree more! =)

  11. 11.19.19
    Cindy said:

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

  12. 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!!!

  13. 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

  14. 12.21.18
    Haley said:

    Now, this is how you eat brussels sprouts.

    • 12.26.18
      jess said:

      couldn’t agree more, haley! xo

      • 10.27.20
        Andrea said:

        These Brussels sprouts are amazing! 😍 This recipe is phenomenal! It’s so easy to make and incredibly delicious. The sweet and tangy pair so well!

        • 3.12.21
          Erin @ Plays Well With Butter said:

          Hi Andrea! Yes!! Sweet & tangy are always a good pair, especially with the roasted brussels Sprouts – so glad to hear that you loved it!