Roasted Brussels Sprouts, Pancetta Recipe

Roasted Brussels Sprouts & Pancetta

1. 1

   Prep

   Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easier cleanup. Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Cut each sprout in half lengthwise through the stem so cut sides will get nicely caramelized. If some sprouts are very large, quarter them so pieces are similar in size for even roasting.

2. 2

   Toss with oil and seasonings

   In a large bowl, combine the halved Brussels sprouts, 2 tablespoons olive oil, kosher salt (1 tsp), and black pepper (1 tsp). Toss thoroughly so the sprouts are evenly coated. Add the minced garlic (2 cloves) and toss again to distribute. If you prefer a spicier finish, add red pepper flakes (1 tsp) now.

3. 3

   Add pancetta

   Scatter the diced pancetta (4 oz) over the tossed sprouts and mix so some pancetta pieces nestle between sprout halves. The pancetta will render fat and crisp up while roasting, flavoring the sprouts.

4. 4

   Roast

   Spread the mixture in a single layer cut-side-down on the prepared baking sheet. Avoid overcrowding — use two sheets if necessary. Roast in the preheated 425°F (220°C) oven for 18–25 minutes, checking at 15 minutes. Roast until the cut sides are deeply browned and caramelized, outer leaves are crisp, and pancetta is browned and crisp. Remove from oven when done.

5. 5

   Finish

   While the sprouts are hot, transfer them back to the large bowl or leave on the baking sheet. Drizzle with balsamic vinegar (1 tbs) and fresh lemon juice (1 tsp). Toss gently to coat and deglaze the pan bits. Taste and adjust seasoning with additional salt/pepper if needed.

6. 6

   Serve

   Sprinkle grated Parmesan or Pecorino (2 tbs) over the finished sprouts while still warm so it melts slightly. Transfer to a serving dish and serve immediately as a side. Leftovers keep 3 days refrigerated.