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!
Planning your Thanksgiving menu? Be sure to check out Sidesgiving! This year PWWB is doubling down on the BEST part of a Thanksgiving plate…the side dishes! Sidesgiving is 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!
Brussels sprouts just might be my absolute favorite ingredient 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!
& these Maple Mustard Roasted Brussels Sprouts with Pancetta? They’re seriously gooood. They just might be this diehard Brussels sprouts lover’s favorite Brussels sprouts recipe…EVER. I’m not being dramatic – these cuties 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, 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 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 sweetness & tanginess: 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: crispy Brussels sprouts that are perfectly salty & sweet, & have so much deep rich thanks to the pancetta, maple syrup, & mustard.
I swear, everyone who tries them loves them – even those who claim to hate Brussels sprouts. They’re that good. ♡ Read on to learn more about these Maple Mustard Roasted Brussels Sprouts with Pancetta, or jump straight to the recipe & get cookin’!
Maple Mustard Roasted Brussels Sprouts Ingredients:
Made with just 8 ingredients, this is such a simple recipe, but all of the components balance & complement each other perfectly. Every single bite a perfect little explosion of fall flavor!
Note: full ingredients list & measurements provided in the Recipe Card, below.
You will need…
- Brussels sprouts – Pictured here are whole Brussels sprouts, but you can also use shredded Brussels sprouts if you like your roasted Brussels sprouts extra crispy.
- 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 will work best for this recipe.
- Olive oil & maple syrup – Be sure to use pure maple syrup, not pancake syrup!
- Mustard – This recipe calls for a combination of both Dijon mustard & whole grain mustard.
- & a few finishing touches: pine nuts & parmesan, to take things totally over the top.
How to prepare Brussels sprouts for roasting:
Proper Brussels sprouts prep is the key to making them delicious. I honestly believe part of the reason why Brussels sprouts have 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.
How to trim Brussels sprouts:
Couldn’t be easier! Simply grab a paring knife, &…
- Remove the stem: Slice the stem end off of the Brussels sprouts & discard.
- 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 & crispy as they roast.
- 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 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!
How to roast Brussels sprouts:
One of my favorite things about this Brussels sprouts recipe is how incredibly easy 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!
Note: full Recipe Directions with step-by-step photos provided in the Recipe Card, below.
Here’s what you’ll do…
- Mix the maple mustard roasting sauce. Whisk the maple syrup & mustards with some olive oil & S&P in a large mixing bowl.
- 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.
- Transfer the Brussels sprouts mixture to a baking sheet & roast. Easy peasy!
2 simple tips for even better roasted Brussels sprouts:
- Roast the Brussels sprouts cut side down. The cut side of a halved Brussels sprout has more surface area than its rounded side, so making sure the cut side of the Brussels sprout is directly in contact with the sheet pan promotes browning, resulting in a richer roasted flavor. Be sure to take a second to quickly arrange them cut side down while you prep the sheet pan for roasting. It makes a huge difference!
- Roast on 2 baking sheets to double down on the browned & crispy factor! My best advice when it comes to any roasted veggies is you have to avoid overcrowding the sheet pan. An overcrowded pan causes everything to steam off of each other rather than truly roasting, so nothing gets browned, crispy & 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?
These maple-glazed Brussels sprouts will roast at 425 degrees F for about 30 minutes. Roasting veggies at a high temperature encourages browning, creating deep, caramelly roasted flavor & resulting in wonderfully crispy roasted Brussels sprouts. Pretty hard to beat!
About 5 minutes before they’re done roasting, pull the Brussels sprouts out of the oven to quickly sprinkle a handful of pine nuts over top. Like any nuts, pine nuts taste best when they’re lightly toasted. The pine nuts will toast up perfectly as the maple mustard Brussels sprouts finish roasting.
Thanksgiving 2020: Meal prep, make-ahead, & portions.
In the spirit of flexibility – especially since the 2020 holiday season is unlike any other holiday season we’ve experienced before – all of our Sidesgiving recipes include guidance for meal prep & for scaling the recipe up/down based on the size of your holiday gathering.
Here’s everything you need to know about these Roasted Brussels Sprouts with Pancetta:
- Meal prep: Brussels sprouts can be trimmed & the maple-mustard roasting sauce can be mixed up to 5 days in advance, stored separately in airtight containers in the refrigerator. See Recipe Notes, below, for step-by-step guidance.
- Portions: As written, this roasted Brussels sprouts with pancetta recipe yields a small batch, serving a cozy crowd of up to 4 generously as a side dish. If you’re serving a larger crowd this year, there are 2 options:
- Scaled up: To serve up to 8 as a side dish, double the recipe. See Recipe Notes, below, for step-by-step guidance.
- Scaled up even more: To serve up to 12 as a side dish, triple the recipe. See Recipe Notes, below, for step-by-step guidance.
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 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! ♡Print
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!
- 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
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or tin foil and set aside.
- 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.
- 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.
- 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!
- 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 a up to 4 generously as a side dish. If you’re serving a larger crowd this year, 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 roast beautifully (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 roast beautifully (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
Recipe by Jess Larson, Plays Well With Butter | Photography by Eat Love Eat
If you love this Maple Mustard Roasted Brussels Sprouts with Pancetta recipe, here are a few other easy side dishes you’ll love:
- Maple Glazed Spatchcock Turkey (a 90-minute turkey recipe!)
- How to Spatchcock a Turkey (+ step-by-step photos!)
- Creamy Roasted Garlic Buttermilk Mashed Potatoes
- No-Stir Pumpkin Risotto
- Autumn Kale Salad with Honeycrisps, Goat Cheese & Pancetta-Pretzel Croutons
- Swirled Cranberry Cornbread Muffins
- All PWWB Side Dish Recipes
- All PWWB Thanksgiving Recipes
Ready for Thanksgiving?
Sidesgiving starts on Sunday, November 8th! Be sure to give @playswellwithbutter a follow on Instagram – I’ll be sharing step-by-step video demos & Q&As for each Sidesgiving recipe, so be sure to follow along!
To make things even easier, we’re sending the recipes + more Thanksgiving tips to our email friends. Use the form below to sign up to have Sidesgiving delivered straight to your inbox. Subscribe below!
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