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

Répond aux besoins du patient lignes directrices éditoriales

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.

Dans cet article :

Poursuivre la lecture ci-dessous

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.

Clause de non-responsabilité

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.

Historique de l'article

Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.

  • 16 janvier 2026 | Publié à l'origine

    Auteur: :

    UK recipe editors

    Examiné par des pairs

    UK recipe editors
Vérification de l'éligibilité à la grippe

Demandez, partagez, connectez-vous.

Parcourez les discussions, posez des questions et partagez vos expériences sur des centaines de sujets liés à la santé.

vérificateur de symptômes

Vous ne vous sentez pas bien ?

Évaluez gratuitement vos symptômes en ligne

Inscrivez-vous à la newsletter destinée aux patients

Votre dose hebdomadaire de conseils santé clairs et fiables, rédigés pour vous aider à vous sentir informé, confiant et maître de la situation.

Veuillez saisir une adresse e-mail valide.

En vous abonnant, vous acceptez notre politique de confidentialité. Vous pouvez vous désabonner à tout moment. Nous ne vendons jamais vos données.