Fully loaded roasted Brussel sprouts

Darci Juris


My girlfriend went to a restaurant and ordered their Brussel sprouts. She sent me a picture and raved about how good they were. I could tell from the pic that there was something else in them. She confirmed there was apple, bacon, shallots and a maple syrup glaze. Of course, we were inspired, or at least I was, to duplicate that. And viola! Here is my duplication, which is completely amazing. The syrup definitely adds a sweet touch against the salty pancetta. If you like that kind of thing, you will love these Brussels.


☆☆☆☆☆ 0 votes

4 servings
15 Min
40 Min


  • 1-2 lb
    fresh brussel sprouts
  • 1/2 c
    thick pancetta, chopped (you can buy this pre-cut in a package)
  • 3 Tbsp
    shallots, chopped
  • 1/2 large
    gala apple, cored and chopped
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    maple syrup
  • dash(es)
    salt and pepper

How to Make Fully loaded roasted Brussel sprouts


  1. Preheat oven to 425 degrees F. Remove from heat once cooked.
  2. Place Brussels in a baking dish. Sprinkle with salt and pepper, and add olive oil. Toss to coat.
  3. Bake for approximately 30-40 minutes, turning and tossing occasionally.
  4. Meanwhile, over medium heat in a frying pan, saute the pancetta for about 4 minutes, then add the apple and shallot and cook another 4 minutes, or until pancetta starts to slightly brown. I suggest starting just before the Brussels are done.
  5. When Brussels are done, remove from oven, add the pancetta mix, and gently toss.
  6. Drizzle with syrup, and serve.

Printable Recipe Card

About Fully loaded roasted Brussel sprouts

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Dutch

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