Savory Roasted Brussels Sprouts and Broccolini

This Savory Roasted Brussels Sprouts and Broccolini recipe is absolutely delicious and really easy to make. The delicate pumpkin spice flavoring along with the boost that comes from the pancetta takes the taste to the next level, making it perfect for special dinners like Thanksgiving.

Don’t you just love Thanksgiving?  It’s such a wonderful time to get the family together and take stock of all your blessings, especially before the rest of the holiday craziness sets in.. And Thanksgiving dinner has to be my favourite meal of the entire year. But I want to make it as easy as possible so I can enjoy the day too! This side dish option really fits the bill.

Savory Roasted Brussels Sprouts and Broccolini

As you can see in the photo, when I first made this Thanksgiving side dish, I used Country Crock Pumpkin Spice margarine. Unfortunately, they no longer make it so I now substitute this pumpkin spice butter for it. We like this butter on dinner rolls too!

Ingredients:

Pancetta (or regular bacon)

Cooking spray

Brussels sprouts

Broccolini

Onion or shallots

Olive oil

Pumpkin Spice butter

Instructions: 

Toss together the Brussels sprouts, broccolini, onion, olive oil and pumpkin spice butter. 

Roast in a 425 degree F oven for about half an hour, stirring occasionally. 

Meanwhile, in a small skillet sprayed with cooking spray, saute the pancetta until browned and slightly crisped.  Set aside. 

To serve the roasted vegetables, top with the pancetta. Yum!

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Savory Roasted Brussels Sprouts and Broccolini

This Savory Roasted Brussels Sprouts and Broccolini recipe is absolutely delicious and really easy to make. The delicate pumpkin spice flavoring along with the boost that comes from the pancetta takes the taste to the next level, making it perfect for special dinners like Thanksgiving.

Course Side Dish

Cuisine American/Canadian

Keyword Thanksgiving

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 8

Calories 122 kcal

Ingredients

• 1/2 cup pancetta cut into pieces (or you can use regular bacon, crumbled)
• Cooking spray
• 4 cups Brussels sprouts trimmed and cut in half
• 1/2 lb. Broccolini trimmed and cut
• 1 small onion or about 4-6 shallots cut into small chunks
• 1 tbsp olive oil
• 1 tbsp Pumpkin Spice butter

Instructions

1. Toss together the Brussels sprouts, broccolini, onion, olive oil and pumpkin spice butter.

2. Roast in a 425 degree F oven for about half an hour, stirring occasionally. 

3. In a small skillet sprayed with cooking spray, saute the pancetta until browned and slightly crisped.  Set aside.

4. To serve the roasted vegetables, top with the cooked pancetta. Yum!

Recipe Notes

When I first made this Thanksgiving side dish, I used Country Crock Pumpkin Spice margarine. Unfortunately, they no longer make it so I now substitute this pumpkin spice butter for it. We like this butter on dinner rolls too! – https://tidymom.net/pumpkin-spice-butter-spread/

Nutrition Facts

Savory Roasted Brussels Sprouts and Broccolini

Amount Per Serving

Calories 122 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 14mg5%

Sodium 130mg6%

Potassium 303mg9%

Carbohydrates 7g2%

Fiber 3g13%

Sugar 2g2%

Protein 4g8%

Vitamin A 558IU11%

Vitamin C 63mg76%

Calcium 35mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information is calculated using a third party resource. The accuracy varies according to the brands you use, the portion sizes you serve, and so on. This information should only be used as a guide.