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Maple Roasted Brussel Sprouts with Pancetta

I have been asked many times for this recipe, it is one of my go-to recipes during the Fall & Winter months and usually, a hit at every dinner party I serve them at. Over the years I have been asked many times for the recipe and I usually just list off most of the ingredients when asked but I decided it was time to share the actual recipe.


2 lbs of Brussel Sprouts, stem end cut and depending on the size cut in half

4 ounces of pancetta, diced

2 shallots, sliced thin

3 cloves of garlic, grated

1/4 cup of real maple syrup

1/4 cup of dry vermouth

2 tablespoons of unsalted butter

1 1/2 tablespoons of Trader Joes Everyday Seasoning

Note: When I am cutting the brussels sprouts I use what comfortably fits into the skillet so it's usually 2 lbs but it could be less or more depending on the size of the sprouts.


Preheat to oven to 400 degrees

You will need a size 8 to 10 cast iron skillet

Place the pancetta on the bottom of the skillet. Layer the brussels sprouts on top. Add the butter in pats around the pan, season with the everyday seasoning, layer the shallots next, pour maple syrup and vermouth in next and top off with the grated garlic.

Cover the skillet tightly with foil and place in the oven for 25 to 30 minutes.

Remove, uncover, stir and return to the oven until nicely charred and most of the liquid is gone.

Remove, at let stand for 10 minutes before transferring to a serving bowl.

I am working on a variation that I will post in the coming weeks.

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