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Roasted Brussel Sprouts with Leeks & PancettaNovember 25th, 2015 0 Comments

This rich and delicious dish is perfect for a meal or even as a side dish. It is great in the winter months when it’s cold out and you want to roast / feel heat from your oven! Pancetta is normally pretty salty so there is no need to add any salt to this dish.

Serves: 2 as a meal; 4 as a side


  • 3-4 cups brussel sprouts, cut in half (keep any leaves that fall off)
  • 1 large leek, rinsed and thinly sliced
  • 1/2 tbsp fresh sage, chopped
  • 1 cup pancetta
  • 2 tbsp olive oil
  • Freshly ground black pepper, to taste



Pre-heat oven to 325°F.

Combine brussel sprouts, leeks and pancetta in a baking dish. Toss with oil and pepper. Cook for 18-20 minutes, stirring the vegetables around at about 10 minutes in.

Serve hot and enjoy!

Pairing Suggestion: If you want to complement the pancetta, a full-bodied Cabernet Sauvignon would go very nicely!

Note: This recipe was taken from:

Categorized Mains, Sides


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  • I am a web designer by day and a food enthusiast by night. I'm originally from the Fort Lauderdale/Miami area but moved to the west coast (first Oregon ans now California) three years ago. Prior to that I spent two years in France and Spain. Living in Europe not only made me a much more experimental cook, but also taught me about the importance of improvising in a recipe -- because on most days I could never find all of the ingredients I needed!

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