These salty and crispy pancetta brussel sprouts make for the perfect tray bake this Christmas and can be served to your family and friends in just 30 minutes.

Trust me, I know not everyone loves a brussel sprout or two, but what if you could whip up a super easy dish that will convert all brussel sprout haters?

This gorgeously crisp and golden brussel sprout tray bake is roasted with the finest pancetta, 2 shallots, a little garlic and finished with earthy chestnuts and a touch of black pepper and lemon.

Crispy and golden brussel sprouts served with pancetta and chestnuts

Roasting brussel sprouts is simply one of the best ways to enjoy them. Thanks to the dry & very hot heat in the oven, you'll end up with slightly browned and crispy sprouts. And yes, while sprouts can be delicious on their own, the addition of pancetta, chestnuts and a few cloves of garlic turn them from something quite ordinary into something wonderful.

And if the above isn't a good enough reason to give this dish a go, sprouts are full of wonderful health benefits too. Part of the cruciferous vegetable family, sprouts are a nutrient powerhouse and provide a range of vitamins, minerals and antioxidants, along with a little plant protein too. They're also...

  • High in fiber
  • Contain a good dose of Vitamin C
  • Loaded with Vitamin K
  • May help reduce inflammation
  • May help regulate blood sugar levels

A tray bake full of golden brussel sprouts with pancetta and chestnuts ready to serve

Brussel sprouts, pancetta and chestnut tray bake recipe

 Prep Time: 5 minutes

Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4-5 servings


  • 180g cooked chestnuts
  • 60g pancetta, sliced into small pieces
  • 1 1/2 tbsp extra virgin olive oil
  • 450g brussel sprouts, trimmed and halved. 
  • 1 lemon wedge, juice
  • 2 shallots, peeled and halved
  • 2 garlic cloves, minced
  • Black pepper, to taste
  • 60ml water, plus 1 chicken stock cube (optional for extra flavour)


Begin by preheating your oven to 225c.

Add the brussel sprouts, pancetta, garlic and olive oil to an oven proof roasting tray and toss together. Add the halved shallots and black pepper to taste.

Place the tray at the top third of the oven and cook for 25 minutes. Boil a kettle and add 60ml water to a chicken stock cube and mix completely until dissolved.

Take out the sprouts half way through and add the chestnuts before tossing everything together. Place back in the oven to cook for the remaining time.

Once cooked, remove the dish from the oven and pour over the water, making sure to mix everything together including the crispy pancetta bits.

Squeeze a wedge of lemon over the tray bake.

Serve & enjoy!