Brussel Sprouts Recipe

Preheat and prepare

Preheat brick oven or conventional oven to 450°F (230°C). If using a brick oven, allow stone and oven floor to reach even high heat. Line a heavy baking sheet or cast-iron pan with a thin layer of oil to prevent sticking.

Trim the Brussels sprouts by removing any loose outer leaves and cutting off the stem ends. Halve larger sprouts through the stem so the cut surface lies flat for even caramelization. Peel cippolini onions; if onions are larger than 1 1/2" across, halve them horizontally so all pieces finish in similar time.

Toss the halved Brussels sprouts and cippolini onions in a bowl with 2 tbs extra-virgin olive oil, 1 tsp fine sea salt, 1 tsp freshly ground black pepper, and 1 tsp red pepper flakes (if using). Ensure cut sides are coated in oil for good browning.

Spread the vegetables in a single layer on the prepared pan with cut sides down where possible. Crowding reduces caramelization, so use two pans or work in batches if necessary.

Roast in the hot oven for 18–25 minutes, or until the cut surfaces are deeply browned and outer leaves are crisp. For a brick oven, position pan where it gets radiant heat but not direct flame; rotate once midway to ensure even color.

While the vegetables roast, cook the lardons: place 6 oz pancetta or bacon lardons in a cold skillet and warm over medium heat. Render fat slowly for 6–8 minutes, stirring occasionally, until pieces are golden and crisp but not burnt. Use a slotted spoon to transfer lardons to a paper-towel-lined plate, reserving the rendered fat in the skillet.

When vegetables are about 2 minutes from done, add 1 tbs unsalted butter to the reserved lardons fat in the skillet and melt over low heat. Add 1 tbs sherry vinegar (or apple cider vinegar) and swirl to combine, scraping up any fond — this creates a glossy pan sauce.

Remove roasted Brussels sprouts and cippolini onions from the oven and transfer them (still hot) to the skillet with the pan sauce. Toss gently over medium heat for 1 minute to coat — the heat will caramelize the vinegar slightly and marry flavors.

Add the crisped lardons back to the pan and toss once more to distribute. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Scatter 1 tbs finely chopped fresh parsley and 2 tbs grated Pecorino or Parmesan over the vegetables. Give a final toss and transfer to a warm serving dish. Serve immediately.