One Pan Pancetta Sprouts

This simple recipe is done on one tray in the oven with smoky pancetta and paired with a zingy dressing.

Brussels sprouts can get a bit of a bad wrap, but pair them with the right ingredients and they become a delicious side dish to any meal. Roasted Brussels sprouts are crispy, with a moreish nutty flavour – they could quickly become a family favourite when treated the right way. If you haven’t discovered roasted Brussels sprouts yet, why not try it this season?

Serves: 4

Calories per serving: 187

Prep time: 5 mins

Cook time: 25 mins


  • 60g pancetta, diced
  • 300g Brussels sprouts, halved
  • 30g pine nuts
  • 1 tsp dijon mustard
  • 2 tbsp olive oil
  • 1 tsp apple cider vinegar
  • Sea salt and pepper
  • 20g parmesan, shaved


  1. Preheat the oven to 200°C/400°F/Gas mark 6.
  2. Place Brussels sprouts on a roasting tray with half the olive oil and salt and pepper, toss to coat well with the oil – roast for 15 minutes, add the bacon and continue to roast for another 5-10 minutes.
  3. When there’s about 5 minutes left, add the pine nuts to the tray and roast until the sprouts are starting to open out and are brown and crispy on the edges.
  4. While roasting, make your dressing: mix vinegar, mustard and remaining olive oil together with salt and pepper. Taste and add more vinegar or mustard if desired.
  5. Allow to cool or serve hot with shaved parmesan and dressing drizzled over the top.


  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
  • Freeze for up to 2 months. Defrost and reheat before serving.
  • Batch cook and freeze in portions for a convenient meal.


  • Make sure you choose pancetta that is nitrite- and nitrate-free. If you are following a gluten-free diet, check the product label to ensure it is also gluten-free.

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