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Roasted Brussels with Pancetta and Cranberries

  • Author: zenbelly
  • Prep Time: 10 minutes
  • Cook Time: 20-22 minutes
  • Total Time: 0 hours
  • Yield: 4-6 servings
  • Category: vegetables
  • Method: roast


  • 1 pound Brussels sprouts, trimmed and halved
  • 4 ounces pancetta, diced small  (about 1/3 cup)
  • 1/2 cup dried cranberries
  • 2 tablespoons avocado oil, coconut oil, or light olive oil
  • 1/2 teaspoon salt
  • a few grinds black pepper


  1. Preheat the oven to 425.
  2. On a rimmed baking sheet, toss the Brussels sprouts with the pancetta, cranberries, avocado oil, salt and pepper, making sure everything is well coated.
  3. Roast for 12 minutes, then stir and roast for an additional 8-10 minutes, or until the Brussels are nicely browned and tender, and the pancetta is cooked.
  4. Serve hot. If making for Thanksgiving and you want to make them ahead, reheat them in a 350 oven for 10-15 minutes, or until hot.