Enjoy crispy Bertolli® Olive Oil Pancetta Roasted Brussels Sprouts, the perfect holiday side dish, served with a drizzle of balsamic glaze!

Pancetta Roasted Brussels Sprouts

Thanksgiving is right around the corner and if you’re like most people, you want to make easy recipes and serve good food. I don’t know about you, but I also want to be organized, because then I find that I enjoy hosting much more.

Bertolli® Organic Extra Virgin Olive Oil Pancetta Roasted Brussels Sprouts

We all have our classic favorites, but this year we’ve stepped things up a notch with this Bertolli® Organic Extra Virgin Olive Oil Pancetta Roasted Brussels Sprouts side dish.

Pancetta Roasted Brussels Sprouts - raw

With more than 150 years of expertise and passion for creating the world’s best olive oil, we love using Bertolli® Organic Extra Virgin Olive Oil as the key ingredient in our recipe today! This brand was founded in 1865 in Lucca, Italy by Francesco Bertolli, with his core belief that “simplicity is the essence of great tasting food.”

Pancetta Roasted Brussels Sprouts Dinner

We love the robust flavors in these Pancetta Roasted Brussels Sprouts!

How to be organized for Thanksgiving

  1. Choose all of your recipes and organize them (print out, staple together, grab your cookbook, and put in one place). That way you can organize your shopping list.
  2. Write out your grocery shopping list by stores. Make sure you order your turkey or have a plan for where you will be buying it. Decide how you will be cooking the bird (brine, roasting, using a bag, smoking, etc.)
  3. Count the guests coming to dinner and come up with a tablescape plan. Using one tablecloth or 2? Which plates and glasses, and are you buying paper napkins or using cloth? Come up with a simple theme. Some ideas are pumpkins in the table’s center, greenery with pears and apples, or small vases with fall colored flowers and candles. Keep it simple!

Delicious Side Dishes

My number one tip this year is to streamline the menu with easy side dishes, recipes that will complement the turkey!

Pancetta Roasted Brussels Sprouts (in place of green beans)
Slow Cooker Mashed Potatoes
Easy Mashed Sweet Potatoes
Delicious Carrot Souffle Side Dish Recipe
My mom’s BEST Cranberry Grape Walnut Salad
New (on the blog last week) Shaved Brussels Sprouts Salad
Green Bean Casserole [Real Mom Kitchen}
Loaded Cauliflower Mash Bake [Skinnytaste].

Pancetta Roasted Brussels Sprouts

The key to a good Brussels Sprouts side dish it to make sure they are served hot out of the oven (don’t forget to add the balsamic glaze – perfection!), and that you cook them long enough to be nice and crisp. It’s okay for the miscellaneous leaves that fall off to get nice and crispy black, too (so good).

Pancetta Roasted Brussels Sprouts - drizzle with oil

It’s key to use a good olive oil, which is why we use Bertolli Organic Extra Virgin Olive Oil. It has a naturally full-bodied, fruity flavor, ideal for using straight from the bottle, or with cooking!

EASY Pancetta Roasted Brussels Sprouts

You can also use the oil straight on salads, dips (like hummus), and pasta. So good!

Basically, for this recipe I just watch for crispness and when the pancetta is cooked. By the way, I buy it already cut into small pieces at Trader Joe’s (comes in 4 oz packets).

Tasty Pancetta Roasted Brussels Sprouts Dinner

When the meal comes together, and you’re ready to say grace and dig in, just remember to sit back, relax, and breathe. The moments ahead are precious, and you may not have the same people around your table next year. These table moments that we experience are sacred!

I think my favorite part of Thanksgiving dinner (besides the people) is the side dishes! How about you?

Print Recipe Pin Recipe
0 from 0 votes
Leave a Review »

Pancetta Roasted Brussels Sprouts


  • 1 1/2 pounds Brussels sprouts, trimmed and cut in half
  • 4 ounces pancetta, cut in small pieces
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1 Tbsp. fresh sage, finely chopped
  • 1 Tbsp. balsamic glaze


  • Preheat oven to 400 degrees. Place the Brussels sprouts on a baking sheet (I line with parchment paper), including some of the loose leaves. Add the pancetta, olive oil, salt, and pepper. Mix together with a spoon (or you can use your hands).
  • Roast the Brussels sprouts for 25-30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Rearrange on the baking pan once during roasting.
  • Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Salt and pepper to taste and serve!
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

Pancetta Roasted Brussels Sprouts Recipe

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.