How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Root Vegetables With Pancetta ?

You need 6 ingredients. The key ingredients include: 2 lbs Brussels sprouts, trimmed and halved (quartered if large), 2 lbs beets, trimmed, peeled, boiled, halved (quartered if large), 2 lbs carrots, trimmed, halved, and cut in half, 8 ozs. pancetta, minced, and more.

Is Roasted Root Vegetables With Pancetta suitable as general?

Yes, Roasted Root Vegetables With Pancetta falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Root Vegetables With Pancetta ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Root Vegetables With Pancetta Recipe

Name: Roasted Root Vegetables With Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs Brussels sprouts, trimmed and halved (quartered if large); 2 lbs beets, trimmed, peeled, boiled, halved (quartered if large); 2 lbs carrots, trimmed, halved, and cut in half; 8 ozs. pancetta, minced; 4 tbsp. olive oil; salt and pepper to taste

Try this homemade Roasted Root Vegetables With Pancetta recipe the whole family will love. Made with Brussels, beets, carrots and pancetta. Easy step-by…

This Roasted Root Vegetables With Pancetta relies on simple, everyday ingredients such as ozs. pancetta, minced, olive oil and salt and pepper to taste. It comes together quickly and makes 4 servings, at about 2231 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

2 lbs Brussels sprouts, trimmed and halved (quartered if large)
2 lbs beets, trimmed, peeled, boiled, halved (quartered if large)
2 lbs carrots, trimmed, halved, and cut in half
8 ozs. pancetta, minced
4 tbsp. olive oil
salt and pepper to taste

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Quick Info

Servings
4 servings
Calories
2231 kcal
Category
General

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Roasted Root Vegetables With Pancetta

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