Hey there, foodies! If you think Brussels sprouts are boring, I’m about to change your mind. This recipe for Maple Brussels Sprouts with Pancetta is crispy, savory, sweet, and cheesy all in one bite! Even picky eaters will love these golden goodies. The salty pancetta mixes perfectly with the sweetness of maple syrup, and when it’s all roasted together with garlic and Parmesan?
Method
Preheat the Oven
Start by preheating your oven to 400°F. This is the perfect roasting temperature to get your Brussels sprouts crispy on the outside and tender on the inside. Give your oven a few minutes to fully heat up before placing anything inside. This ensures even cooking from the start.
Prepare the Sprouts
While the oven is heating, it’s time to get those sprouts ready. Begin by trimming off the tough ends of each Brussels sprout and cutting them in half lengthwise. Once that’s done, place the halved sprouts directly onto a baking sheet. Add the diced pancetta right on top, followed by the minced garlic, freshly chopped thyme, and the grated Parmesan cheese. This combination is where all that deep, savory flavor begins to build.
Season and Toss
Now it’s time to add the fat and seasoning that will help everything crisp up and taste amazing. Drizzle the olive oil and melted butter evenly over the Brussels sprouts mixture. Then sprinkle on the salt and black pepper. Once everything is on the pan, use your hands or a large spoon to gently toss the ingredients together. Make sure each sprout is well-coated with oil, cheese, and seasoning so every bite will be flavorful and golden.
Spread and Roast
After tossing, spread the mixture out into a single layer across the baking sheet. It’s super important not to overcrowd the pan give each sprout a little space. For the crispiest results, place the Brussels sprouts with their cut sides facing down. This direct contact with the pan helps them brown beautifully. Slide the baking sheet into the oven and roast for 20 to 25 minutes. Keep an eye on them during the last few minutes; you’re looking for golden, crispy edges and pancetta that’s just starting to crisp.
Finishing Touch
Once the Brussels sprouts are roasted to perfection, carefully remove the baking sheet from the oven. While everything is still warm, drizzle the maple syrup evenly over the top. Use a spatula or spoon to gently toss everything together so the syrup coats each sprout and piece of pancetta. The warmth from the oven will help the syrup mix in nicely without being too sticky.
Serve and Enjoy
Finally, scoop your Brussels sprouts onto a serving dish or plate. Sprinkle a little extra Parmesan cheese over the top for an extra pop of flavor and a pretty finishing touch. Serve the dish while it’s still hot this is when it’s at its absolute best, with crispy bits, melty cheese, and that sweet-salty balance shining through.
Necessary Tools
Let’s make sure you’ve got the right tools for the job:
- A sharp knife for trimming Brussels sprouts
- A cutting board
- A mixing bowl (optional but helpful)
- A baking sheet
- Parchment paper (optional for easy clean-up)
- Measuring spoons and cups
- Oven mitts (because safety is always cool!)
Maple Brussel Sprouts with Pancetta
Cuisine: American, Canadian, BelgiumDifficulty: Easy4
servings10
minutes25
minutes35
minutesIngredients
1 ½ lbs Brussels sprouts, trimmed and halved
5 oz pancetta, diced
¼ cup Parmesan cheese, plus extra for garnish
5 garlic cloves, minced
1 tbsp fresh thyme
2 tbsp olive oil
1 tbsp melted butter
½ tsp salt
¼ tsp black pepper
2 tbsp maple syrup
Directions
- Preheat the Oven:
First things first set your oven to 400°F (that’s the magic number for crispy Brussels sprouts!). - Prepare the Sprouts:
On your baking sheet, toss on the halved Brussels sprouts, diced pancetta, minced garlic, fresh thyme, and Parmesan cheese. - Season and Toss:
Drizzle olive oil and melted butter over the top. Sprinkle in your salt and black pepper. Then toss everything together so the sprouts are fully coated in all that goodness. - Spread and Roast:
Lay everything out in a single layer. Make sure most of the Brussels sprouts are facing cut-side down (this helps them get nice and crispy).
Bake for 20-25 minutes, or until the edges are golden brown and crunchy. - Finishing Touch:
When the sprouts are done, take them out and drizzle with maple syrup while they’re still warm. Give them a gentle toss to coat. - Serve and Enjoy:
Plate them up and sprinkle on a little extra Parmesan for that wow factor. Serve hot and dig in!
Notes
- Don’t overcrowd the pan. Brussels sprouts need space to crisp up! If they’re too close together, they’ll steam instead of roast.
- Place them cut-side down. That’s the secret to getting those golden, caramelized edges.
- Watch the clock. Pancetta can burn if overcooked, so start checking at the 20-minute mark.
- Add maple syrup after baking. If you add it before, it can burn and make the sprouts taste bitter.
Serving Suggestions
These Brussels sprouts are super flexible! You can serve them:
- As a tasty side dish with grilled chicken or steak
- With eggs and toast for a fancy brunch
- In a salad with nuts and cranberries
- Or just grab a fork and eat them straight from the pan (no judgment here!)
Fun Fact
Did you know that Brussels sprouts are cousins of cabbage? 🌱 They grow on tall stalks and were named after the city of Brussels in Belgium. And here’s the fun part: roasting brings out their natural sweetness, which makes them a lot more delicious than you might remember from childhood!
Conclusion
There you have it my favorite way to turn Brussels sprouts into something seriously crave-worthy. With pancetta for saltiness, maple syrup for sweetness, and Parmesan to tie it all together, this dish is a winner every time. Whether it’s a weeknight dinner or a holiday side dish, these roasted Brussels sprouts are sure to impress.
