Roasted Brussels Sprouts (with Pancetta)
User Reviews
5
Roasted Brussels Sprouts (with Pancetta)
Description
Purple Brussels sprouts are cleaned, trimmed, and an "X" incision is made on the bottom of each to aid cooking. After drying, they are coated evenly with extra virgin olive oil and seasoned with kosher or sea salt, plus optional black or red pepper flakes for subtle spice. The sprouts and pancetta pieces are arranged on a baking pan for roasting.
Roasting at 400°F is done in intervals, with stirring or shaking every 10 minutes, totalling around 30 to 40 minutes. This allows the Brussels sprouts to develop a caramelized, crispy exterior while the pancetta renders its fat and crisps, creating a flavorful pairing. The final dish balances a tender interior with a crisp outside and rich savory notes.
This side dish works well alongside various main courses and can be adapted by omitting pancetta for vegetarian or vegan preferences without losing the core flavor from well-roasted sprouts.
Ingredients
- 1 lb Brussels sprouts (purple)
- 4 Tbsp extra virgin olive oil
- 1 ½ tsp kosher salt (or sea salt)
- 8 oz pancetta (cut into bite-sized pieces)
- ⅛ tsp black pepper black pepper or red pepper flakes- optional
Instructions
Prepare the Brussels Sprouts:
- Clean each sprout, but cutting off any dead leaves, trim a little off the bottom. Wash them, and dry in a tea towel, then cut an "x" into each bottom of the sprouts.
- Put all the Brussels sprouts into a bowl and drizzle with a good quality extra virgin olive oil.
- Sprinkle with Kosher, or sea salt (and hot pepper, or black pepper, if you choose), then toss well until all the Brussels sprouts are coated in oil. Place onto a baking pan (I used a tart dish) and toss the pancetta over the top.
Roast the Brussels Sprouts with Pancetta:
- Preheat oven to 400 F (200 C)
- Place the dish into the preheated oven, and set a time for 10 minutes.
- After 10 minutes, stir the sprouts and pancetta or shake the dish well, and return to the oven for another 10 minutes. Continue this at least two more times, until your desired crispiness is achieved on the Brussels sprouts and pancetta.
- Taste one sprout to make sure it's cooked to your liking, and season if needed.
- Serve hot with your choice of main dish.
Notes
- To make this dish vegetarian or vegan, simply omit the pancetta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 327kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 9g | 18% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 30mg | 10% |
| Sodium | 1021mg | 43% |
| Potassium | 444mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 701IU | 14% |
| Vitamin C | 77mg | 86% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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