Skip to main content

Roasted Brussels Sprouts with Garlic and Pancetta

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This recipe for roasted Brussels sprouts with garlic and pancetta transforms the humble sprout into a truly savoury delight. By roasting them at a high temperature, the outer leaves become crisp and beautifully caramelised, while the pancetta adds a salty, smoky depth that perfectly complements the earthy vegetables. A final splash of water in the hot pan creates a light, flavourful glaze by lifting the golden juices from the tray.

As a naturally dairy-free side dish, this recipe is an excellent choice for a nutritious midweek meal or a sophisticated addition to a Sunday roast. The combination of pungent garlic and protein-rich pancetta ensures even those who are usually sprout-sceptical will enjoy this dish. For the best results, use fresh seasonal produce and ensure the sprouts are cut to a uniform size for even cooking.

In this article:

Continue reading below

Ingredients for Roasted Brussels Sprouts with Garlic and Pancetta

  • 450g Brussels sprouts, trimmed and halved (quartered if large)

  • 60g pancetta, visible fat discarded and pancetta minced

  • 1 garlic clove, minced

  • 1/2 tablespoons extra-virgin olive oil

  • 60ml water

How to make Roasted Brussels Sprouts with Garlic and Pancetta

Preheat oven to 232°C.

Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.

Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.