Roasted Brussels Sprouts with Apple and Pancetta


This roasted Brussels sprouts recipe has some extra tang thanks to red onion. Adding apple slices and pancetta to the mix makes this our best roasted Brussels sprouts recipe.

Roasted Brussels Sprouts with Apple and Pancetta
Photo: Jason Donnelly
Prep Time:
25 mins
Roast Time:
25 mins
Total Time:
50 mins
1/2 cup each


  • 12 ounce 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 ounce finely chopped pancetta or cooked ham

  • 3 tablespoon olive oil

  • ½ teaspoon salt

  • ½ teaspoon mustard seeds

  • ½ teaspoon ground black pepper

  • 2 tablespoon balsamic vinegar

  • 1 tablespoon honey

  • 2 teaspoon Dijon-style mustard


  1. Preheat oven to 425°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 (per serving)

141 Calories
8g Fat
15g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 141
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 4mg 1%
Sodium 249mg 11%
Total Carbohydrate 15g 5%
Total Sugars 9g
Protein 4g
Vitamin C 38.4mg 192%
Calcium 30.3mg 2%
Iron 0.9mg 5%
Potassium 244mg 5%
Folate, total 32.3mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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