Cavoletti Di Bruxelles Recipe
Roasted brussels sprouts, crunchy pancetta, Parmesan cheese, balsamic glaze
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Ingredients
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Main
Finish & Garnish
Method
Prep & Roast
Preheat and prepare sprouts
Preheat oven to 425°F (220°C). Rinse Brussels sprouts, trim stem ends and remove any loose or damaged outer leaves. Halve larger sprouts lengthwise so cut side will be down on the pan for better browning.
Toss with oil and season
In a large bowl, combine halved Brussels sprouts, 2 tbsp olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1/4 tsp red pepper flakes. Toss until evenly coated.
Arrange and roast
Spread sprouts cut-side down in a single layer on a rimmed baking sheet. Scatter diced pancetta evenly among the sprouts. Roast in the preheated oven for 18–22 minutes, until sprouts are deeply browned at edges and pancetta is crisp. Halfway through (at ~10–12 minutes), shake the pan or use a spatula to turn any overly dark sides so they brown evenly; continue roasting until tender when pierced with a fork.
Finish & Serve
Finish with lemon and cheese
Remove pan from oven. Immediately sprinkle 1/2 cup finely grated Parmesan over the hot sprouts and pancetta so the cheese softens and melts slightly. Drizzle 1 tablespoon fresh lemon juice over everything and gently toss or transfer to a serving platter.
Glaze and garnish
Drizzle 2 tablespoons balsamic glaze in a thin stream over the plated sprouts (or serve glaze on the side). Garnish with 1 tablespoon chopped fresh parsley, additional black pepper to taste, and a small extra dusting of Parmesan if desired.
Serve
Serve hot as a side dish. Leftovers can be reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp.