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Roasted Brussels Sprouts

Course Side Dish
Cuisine American
Keyword brussels sprouts
Servings 2 - 4


  • 1-2  lbs. Brussels sprouts 1 lb. for 2 people and 2 lbs. for 4
  • 1/4 lb. thick slice pancetta diced (optional, though it does make it exquisite)
  • 2 shallots sliced
  • 4 cloves garlic peeled and root end cut off
  • 2-3 tablespoons olive oil
  • kosher salt and pepper to taste


  1. Preheat the oven to 425 degrees.
  2. Wash and rinse the Brussels sprouts well.
  3. Cut the ends of all of them and, for the larger ones, cut them in half and leave the smaller ones whole. Place them on the baking sheet and add the diced pancetta.
  4. Peel and slice the shallots. Peel the garlic and cut the root ends off and add the shallots and garlic to the Brussels sprouts. (You could slice the garlic, but I don't since I like to pop the whole thing in my mouth, plus, when they are whole David leaves them for me!)

  5. Drizzle with 2-3 tablespoons of olive oil and toss to coat.
  6. Place the baking sheet in the oven and stir after 15 minutes. Cook for 20-30 minutes, depending on the size of the Brussels sprouts. You want them to caramelize and soften and you want the pancetta to cook through. Taste for seasoning and sprinkle with kosher or sea salt and generously grind fresh black pepper.
  7. Serve and dig in.