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Roasted Brussels Sprouts with Pancetta and Sage

Roasted Brussels Sprouts with Pancetta &amp; Sage Recipe


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


  1. Preheat oven to 450°F.
  2. 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.

Recipe and photo from Eating Well December 2013

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