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Roasted Brussels Sprouts with Pancetta & Sage

Roasted Brussels Sprouts with Pancetta & Sage

In this roasted Brussels sprouts recipe, pancetta—cured Italian-style bacon—seasons sweet Brussels sprouts with a hint of salt and a touch of smoke that goes nicely with the fresh sage. These Brussels sprouts are the perfect vegetable side dish to any turkey, pork or chicken dinner.


  • 1 large leek, white and light green part only, thinly sliced
  • 2 pounds Brussels sprouts, trimmed and halved (about 8 cups)
  • ½ cup chopped pancetta (2 ounces)
  • 2 tablespoons finely chopped fresh sage
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper


  • Preheat oven to 450°F.
  • Rinse leek slices well to remove any grit, then pat dry. Combine with Brussels sprouts, pancetta, sage, oil, salt and pepper in a large roasting pan. Roast, stirring once, until the Brussels sprouts are tender, 18 to 20 minutes.


  • Keep warm in a 225°F oven for up to 15 minutes.

AUTHOR EatingWell Test Kitchen
BRAND EatingWell

YIELD 8 servings, about ⅔ cup each
ACTIVE TIME 15 minutes
TOTAL TIME 35 minutes


Per serving 109 Calories
Total Fat 6 g
Saturated Fat 2 g
Mono Saturated Fat 3 g
Cholesterol 5 mg
Sodium 289 mg
Fiber 3 g
Protein 4 g
Potassium 416 mg
Added Sugars 0 g
Total Sugars 3 g
Calcium 55 mg
Folate 81 mcg
Vitamin E 2 mg
Vitamin B3 1 mg
Carbohydrate Servings 1

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