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Roasted Brussels Sprouts with Apple and Pancetta


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Rate this recipe 4.8/5 (8 Votes)


  • 12 ounces Brussels sprouts, trimmed and halved or quartered
  • 2 sweet cooking apples, such as Gala or Fuji, cored and cut into wedges
  • 1 cup thinly sliced red onion
  • 3 ounces finely chopped pancetta or cooked ham
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dijon-style mustard


Servings 8
Adapted from


Step 1

1. Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine Brussels sprouts, apples, onion, pancetta, oil, salt, mustard seeds, and pepper. Transfer mixture to the prepared baking pan. Roast, uncovered, for 25 to 30 minutes or until sprouts are tender, stirring once.

2. In a small bowl whisk together vinegar, honey, and Dijon mustard. Drizzle vinegar mixture over sprout mixture; toss gently to coat.

Nutrition Facts (Roasted Brussels Sprouts with Apple and Pancetta) Servings Per Recipe 8,
cal. (kcal) 141,
Fat, total (g) 8,
chol. (mg) 4,
sat. fat (g) 2,
carb. (g) 15,
Monosaturated fat (g) 4,
Polyunsaturated fat (g) 1,
fiber (g) 3,
sugar (g) 9,
pro. (g) 4,
vit. A (IU) 340,
vit. C (mg) 38,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 0,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 32,
sodium (mg) 249,
Potassium (mg) 244,
calcium (mg) 30,
iron (mg) 1,
Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet

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