Roasted Brussels Sprouts and Carrots with Garlic, Rosemary and Pancetta

Brussels sprouts and carrots are abundant at the farmers market these days, as is fresh garlic; and the rosemary in a pot on our patio flourishes in the southern California climate. Rosemary growing well in a potHence this dish. I’ve made a similar dish of brussels sprouts without the carrots and pancetta, but carrots are so good when roasted that this version is our favorite. Note that the photos show ingredients for a half recipe, making four side-dish servings.

When slicing the carrots, try to match the size of the carrot pieces with the size of the Brussels sprouts. If you must, you can substitute bacon for the pancetta. Cut any very large garlic cloves in half lengthwise.

Mise en place - brussels sprouts and carrots et al.

The vegetables get a little charred at the edges, the pancetta gets nice and crispy, and the whole garlic cloves turn buttery and a little brown. Easy to fix and it goes particularly well with almost any grilled meat. Enjoy!

Brussels sprouts and carrots ready for the oven

Roasted Brussels Sprouts and Carrots with Garlic, Rosemary and Pancetta

Prep Time: 15 mins
Cook Time: 40 - 45 mins
Yields: 8 servings


  • 3 tablespoons olive oil
  • 2 lbs. brussels sprouts, trimmed and the larger ones halved lengthwise
  • 1 lb. carrots, trimmed, scraped and cut into 1/2" rounds
  • 1 ounce pancetta, cut into 1/4" cubes
  • 6 cloves garlic, peeled
  • Rosemary sprigs (8" - 10" total)
  • 1 teaspoon kosher salt
  • Fresh ground pepper to taste


  1. Preheat the oven to 400ºF.
  2. Combine the ingredients in a large bowl and toss to coat well with the oil and distribute the salt and pepper.
  3. Pour into a large rectangular baking dish or baking sheet and spread out evenly. Roast in the oven for 40 - 45 minutes, turning every 10 minutes or so with a large spoon or spatula. The vegetables will char slightly at the edges.
  4. Discard the rosemary twigs and serve hot.

1 Reply for "Roasted Brussels Sprouts and Carrots with Garlic, Rosemary and Pancetta"

  • comment-avatar
    Mary S Babbington July 24, 2018 (2:58 pm)

    This looks delicious! Can’t wait to try it!!

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