Garlic Parmesan Brussels Sprouts with Crispy Pancetta: A truly scene-stealing side

Inspired by the flavours of a Caesar salad, but roasted instead, this dish is just right for winter.

Inspired by the flavours of a Caesar salad, but roasted instead, this dish is just right for winter

(Photography by Florence Grunfelder; food styling by Sabrina Falone)

Brussels sprouts are tossed in a bold mixture of olive oil, lemon juice, anchovy paste and garlic, lightly coated in grated Parmesan and roasted until tender. To finish, they’re topped with even more Parm and crispy pancetta for a side dish that is sure to steal the show.  

Garlic Parmesan Brussels Sprouts with Crispy Pancetta

When shopping, try to select brussels sprouts that are about the same size to ensure even cooking.

The pancetta can be made ahead and stored in an airtight container in the refrigerator for up to three days.

For serving, you can substitute the shaved Parmesan cheese for crumbled feta, goat or blue cheese, and top with roasted chickpeas for crunch.


  • 12 thin slices pancetta, about 2 oz.
  • ¼ cup olive oil
  • 1 tbsp lemon juice
  • 1 tbsp anchovy paste (or 4 anchovies minced into paste)
  • 1 tbsp grainy Dijon mustard
  • 1 tsp Worcestershire sauce
  • 3 cloves garlic, minced
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 2 lb brussels sprouts, trimmed and halved
  • ⅓ cup finely grated Parmesan cheese
  • Shaved Parmesan cheese, for serving
  • Lemon wedges, for serving


Preheat the oven to 350F degrees and arrange the rack to the lowest position. 

Arrange the pancetta slices in a single layer on a parchment paper-lined baking sheet. 

Bake for 8 to 10 minutes or until they’re crisp all the way through. Remove from oven and let stand for 2 minutes. Transfer the slices to a paper towel-lined plate, and set the tray aside. 

Meanwhile, whisk oil with lemon juice, anchovy paste, mustard, Worcestershire sauce, garlic, and salt and pepper. Toss the mixture with the brussels sprouts to dress them evenly. Sprinkle with finely grated Parmesan and toss them gently until they’re just coated. Arrange the brussels sprouts, cut-side-down, in a single layer on the reserved tray. 

Increase the oven to 400F degrees and bake for 18 to 20 minutes, or until fork-tender and golden brown. Transfer to a serving platter, crumble crisp pancetta over top and garnish with shaved Parmesan. Serve with lemon wedges.

Yield: Makes 6 to 8 servings

Sabrina is owner and Chief Culinary Officer of SF Creative Culinary Services, an all-inclusive content marketing agency, based just outside Toronto serving food & beverage brands all over the world. Follow along on Instagram @sf_creativeculinaryservices.

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