These Cranberry Maple Pancetta Brussels Sprouts are a delicious, simple Thanksgiving side or anytime side dish! Tart fresh cranberries, maple syrup, crispy pancetta, and roasted brussels come together to create a fun autumn twist on classic roasted brussels! They’re slightly tart and sweet from the cranberries and maple, and a little bit savory from the pancetta. So delicious!
For Thanksgiving, I definitely fall in the more traditional camp food-wise. I want turkey, my grandma’s stuffing, mashed potatoes and gravy, corn, whole berry cranberry sauce, and some kind of vegetables, whether it’s roasted brussels or green beans, and we usually have a salad too. When it comes to the veggie sides though, I’m always game to try something new. These are perfect for that, because they’re different, but not too different that people will turn their noses up.
I can’t get over how delicious these flavors are together. I get so sick of plain ‘ol roasted brussels. I kind of burned myself out of them a year or two ago. I was eating them alllll the time, and now, I always crave something a little different.
These are 100% the answer. I can’t get over the flavor combo!
I sautéed fresh cranberries with a little maple syrup, freshly squeezed orange juice, and a touch of cinnamon until they broke down and got all “jammy”, and then stirred them into the roasted brussels along with a little crispy pancetta. You get the sweetness, tartness, and saltiness and it’s just so, so good.
Oh! And I also tossed the brussels in a little fat from the pancetta renderings before roasting them. So even more salty, delicious pancetta flavor is infused in these brussels.
You could also sub bacon if you wanted, but the pancetta is a really nice change and something I don’t cook with nearly as often!
These are also really easily doubled if you’re making them for a crowd. I’d say this makes enough for 4-5 people as a side, especially if you’re loading your plate up with other (more important) Thanksgiving things, like stuffing.
I could seriously eat my grandma’s stuffing by the boatload. It’s so insanely good, and so simple.
But these will definitely be appearing on my table next week, and through the holiday season. Love this festive side so much!
Cranberry Maple Pancetta Brussels Sprouts
These Cranberry Maple Pancetta Brussels Sprouts are a delicious, simple Thanksgiving side or anytime side dish! Tart fresh cranberries, maple syrup, crispy pancetta, and roasted brussels come together to create a fun autumn twist on classic roasted brussels! They're slightly tart and sweet from the cranberries and maple, and a little bit savory from the pancetta. So delicious!
For the brussels
- 4 ounces pancetta, finely diced
- 2 pounds brussels sprouts, trimmed and halved
- 1 tablespoon fat from the pancetta renderings
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the cranberries
- 1 tablespoon olive oil
- 1 1/2 cups fresh cranberries
- 2 tablespoons pure maple syrup
- juice of 1 orange
- 1/4 teaspoon cinnamon
- pinch of salt
Preheat the oven to 400℉. Line a large rimmed baking sheet with parchment. Set aside. Heat a medium skillet over medium-high heat and add the pancetta. Cook for 7-8 minutes, stirring frequently, until pancetta is brown and crispy. Remove pancetta from pan and let drain on paper towels. Reserve 1 tablespoon of the fat from the pan for the brussels.
Add brussels to the baking sheet and toss with the reserved fat, olive oil, salt, and pepper. Arrange the brussels cut side down so that they get nice and crispy. Roast for 20-25 minutes or until golden and crispy.
While brussels are roasting, make the cranberries. Heat the olive oil in a medium skillet over medium to medium-high heat. Add the cranberries and sauté for 4-5 minutes, stirring frequently, until they begin to break down. Add the maple syrup, orange juice, cinnamon, and salt and stir to combine. Cook for another minute or two, until cranberries have broken down even more and some of the liquid has evaporated.
Once brussels are finished, toss with the cranberry mixture and pancetta until combined. Season to taste with additional salt and pepper if desired. Serve!