Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) Brussels sprouts, trimmed and halved
- 4 oz (115 g) pancetta, diced
- 2 Tbsp extra-virgin olive oil
- 3 Tbsp pure maple syrup
- 1 Tbsp balsamic vinegar (optional, for brightness)
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/3 cup (45 g) hazelnuts, roughly chopped
- Flaky sea salt and extra black pepper, for serving
Do This
- 1. Heat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment for easy cleanup.
- 2. Toss halved Brussels sprouts with olive oil, kosher salt, and black pepper. Spread cut-side down on the sheet pan.
- 3. Scatter diced pancetta over and around the sprouts. Roast 15–18 minutes, until sprouts are browned on the bottom and pancetta is mostly crisp.
- 4. In a small bowl, stir together maple syrup, balsamic vinegar, and red pepper flakes. Drizzle over hot sprouts and pancetta; toss to coat, then spread back out.
- 5. Roast 5–7 minutes more, until the maple glaze is bubbling and the edges are deeply caramelized.
- 6. While sprouts finish, toast chopped hazelnuts on a small baking tray in the same oven for 4–6 minutes, until fragrant and golden.
- 7. Transfer sprouts to a serving platter, sprinkle with toasted hazelnuts, finish with flaky sea salt and extra pepper, and serve hot.
Why You’ll Love This Recipe
- Turns humble Brussels sprouts into a glossy, caramelized side that feels restaurant-level but is easy to pull off at home.
- Salty, crispy pancetta balances the natural sweetness of maple syrup for a crowd-pleasing sweet-savory combo.
- Toasted hazelnuts add crunch and a toasty, nutty aroma that makes the whole pan smell incredible.
- Perfect for holidays or weeknights: simple ingredients, one main pan, and ready in under 45 minutes.
Grocery List
- Produce: Brussels sprouts
- Dairy: None (pancetta is cured pork, not dairy)
- Pantry: Pancetta, pure maple syrup, olive oil, balsamic vinegar, hazelnuts, kosher salt, flaky sea salt, black pepper, red pepper flakes (optional)
Full Ingredients
For the Maple-Roasted Brussels Sprouts
- 1 1/2 lb (680 g) Brussels sprouts, trimmed and halved lengthwise
- 2 Tbsp extra-virgin olive oil
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes (optional, for a gentle kick)
For the Pancetta and Maple Glaze
- 4 oz (115 g) pancetta, diced into small cubes (about 1/4 inch)
- 3 Tbsp pure maple syrup (preferably dark/grade A amber)
- 1 Tbsp balsamic vinegar (optional but recommended for balance)
For the Toasted Hazelnuts and Finishing
- 1/3 cup (45 g) hazelnuts, roughly chopped
- Flaky sea salt, to finish (such as Maldon)
- Additional freshly ground black pepper, to taste
Step-by-Step Instructions
Step 1: Preheat the oven and prepare your pan
Set your oven to 425°F (220°C) and let it fully preheat. A hot oven is key to getting nicely caramelized Brussels sprouts instead of soggy ones.
Line a large rimmed baking sheet with parchment paper if you want easier cleanup. If you prefer maximum browning, you can skip the parchment and roast directly on the metal pan; just be sure to grease it lightly with a bit of olive oil to prevent sticking.
Step 2: Trim and halve the Brussels sprouts
Rinse the Brussels sprouts under cool water and pat them dry thoroughly with a clean kitchen towel. Dry sprouts brown better, so take a moment here.
Trim off the very bottom of each sprout’s stem (just the dried edge) and remove any yellowed or damaged outer leaves. Slice each sprout in half from top to bottom so that each half stays attached at the core. If you have a few very large sprouts, you can quarter them so everything is roughly the same size and cooks evenly.
Step 3: Season the sprouts
Place the halved sprouts in a large bowl. Drizzle with the olive oil, then sprinkle over the kosher salt, black pepper, and red pepper flakes (if using). Toss well until every sprout is evenly coated, paying special attention to getting a bit of oil on the cut sides—this is what will caramelize beautifully in the oven.
Transfer the sprouts to the prepared baking sheet and arrange them in a single layer, cut-side down. Spacing matters: if they are crowded or overlapping, they will steam instead of roasting, so use a second pan if necessary.
Step 4: Add pancetta and start roasting
Scatter the diced pancetta evenly over and around the Brussels sprouts on the baking sheet. The fat from the pancetta will render as it roasts, helping the sprouts crisp and adding tons of flavor.
Place the pan on the middle rack of the preheated oven. Roast for 15–18 minutes, until the cut sides of the sprouts are deeply golden brown and the pancetta is mostly crisp and has released its fat. If your oven has hot spots, rotate the pan halfway through baking for even color.
Step 5: Add the maple glaze and finish roasting
While the sprouts and pancetta roast, whisk together the maple syrup and balsamic vinegar in a small bowl. When the sprouts are nicely browned and the pancetta is almost fully crisp, remove the pan from the oven and set it on a heatproof surface.
Drizzle the maple–balsamic mixture evenly over the hot sprouts and pancetta. Use a spatula or tongs to gently toss everything together right on the pan, coating each piece in the glossy glaze. Spread out again into a single layer.
Return the pan to the oven and roast for another 5–7 minutes. The maple syrup should be bubbling, slightly thickened, and clinging to the sprouts, and the pancetta should be fully crisp. Watch carefully in the last couple of minutes to avoid burning the maple.
Step 6: Toast the hazelnuts
While the sprouts finish in the oven, place the chopped hazelnuts on a small baking tray or in an oven-safe skillet in a single layer.
Toast in the same 425°F (220°C) oven for 4–6 minutes, shaking the pan once, until the nuts smell fragrant and the edges are just turning golden. Hazelnuts can go from perfect to burnt quickly, so keep an eye on them. Remove from the oven and let cool slightly.
Step 7: Finish and serve
When the Brussels sprouts are deeply caramelized and the pancetta is crisp, remove the baking sheet from the oven. Give everything a gentle toss to re-coat in the maple drippings on the pan.
Transfer the sprouts and pancetta to a warm serving platter or shallow bowl. Sprinkle the toasted hazelnuts evenly over the top. Finish with a pinch or two of flaky sea salt and a few more grinds of black pepper. Serve immediately while hot and glossy, ideally straight from oven to table.
Pro Tips
- Cut-side down for maximum caramelization: Always roast Brussels sprouts cut-side down. That flat surface in direct contact with the hot pan is what creates those deeply browned, almost crispy edges.
- Do not overcrowd the pan: If your sprouts are stacked on top of each other, they will steam. Use two pans if needed so everything roasts in a single layer.
- Adjust sweetness to taste: For a less sweet side, start with 2 Tbsp maple syrup instead of 3. For extra glaze, add an additional 1 Tbsp and roast just a minute or two longer.
- Taste for salt at the end: Pancetta is naturally salty, so wait to add more salt until after roasting and tasting. Then finish with flaky sea salt for the best flavor and texture.
- Serve quickly: This dish is at its best right out of the oven, when the pancetta is crisp and the maple glaze is still slightly sticky and glossy.
Variations
- Vegetarian version: Skip the pancetta and add 1–2 tsp smoked paprika or a drizzle of smoked olive oil for a hint of smokiness. You may want to add a pinch more salt to balance the sweetness from the maple.
- Mustard-maple twist: Whisk 1–2 tsp Dijon mustard into the maple–balsamic mixture before drizzling. It adds a gentle tang and complexity that pairs beautifully with the sprouts.
- Bacon and pecan swap: Use thick-cut bacon instead of pancetta and chopped pecans instead of hazelnuts. Roast the bacon exactly as you would the pancetta and toast the pecans just like the hazelnuts.
Storage & Make-Ahead
This dish is best fresh, but leftovers are still tasty. Store cooled Brussels sprouts and pancetta in an airtight container in the refrigerator for up to 3 days. Store toasted hazelnuts separately at room temperature in a small sealed container so they stay crisp.
To reheat, spread the sprouts and pancetta on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, until heated through and re-crisped. Sprinkle the hazelnuts on after reheating to maintain their crunch. For partial make-ahead, you can trim and halve the sprouts up to 1 day in advance and store them, covered, in the fridge.
Nutrition (per serving)
Approximate values per serving (1/4 of the recipe): about 260 calories; 18 g fat; 19 g carbohydrates; 6 g fiber; 10 g sugars; 7 g protein; 620 mg sodium. Exact values will vary based on brands and specific ingredients used.
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