Prepare to transform the most notorious vegetable into a mouthwatering delicacy that will have everyone asking for seconds! This Roasted Brussels Sprouts with Pancetta recipe is a game-changing Italian-inspired dish that turns humble Brussels sprouts into a crispy, savory sensation. With a perfect balance of caramelized edges, salty pancetta, and a golden-brown finish, this recipe will revolutionize the way you think about vegetables forever.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 4 oz pancetta, diced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Ensure the rack is positioned in the middle of the oven for even roasting.
- Trim the ends of the Brussels sprouts and slice them in half lengthwise. Remove any yellow or discolored outer leaves and rinse the sprouts thoroughly under cool water.
- Pat the Brussels sprouts completely dry using clean kitchen towels or paper towels. Excess moisture will prevent proper caramelization.
- Dice the pancetta into small, uniform cubes, approximately 1/4-inch in size. This will help it crisp evenly during roasting.
- In a large mixing bowl, combine the halved Brussels sprouts and diced pancetta. Drizzle with olive oil and season generously with salt and freshly ground black pepper.
- Toss the ingredients thoroughly to ensure even coating of oil and seasoning. Use your hands or a large spoon to mix well.
- Spread the Brussels sprouts and pancetta in a single layer on a large rimmed baking sheet. Ensure they are not overcrowded to promote proper roasting and browning.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring once halfway through cooking to ensure even browning.
- The Brussels sprouts are done when they are golden brown and crispy on the edges, and the pancetta is crisp and slightly caramelized.
- Remove from the oven and let rest for 2-3 minutes before serving. The sprouts will continue to crisp slightly during this time.
- Transfer to a serving dish and enjoy immediately while hot and crispy.
Tips
- Moisture is the enemy of crispiness! Always thoroughly dry your Brussels sprouts before roasting to ensure they caramelize instead of steaming.
- Use a large, rimmed baking sheet and don't overcrowd the vegetables. This allows proper air circulation and helps achieve that coveted crispy texture.
- Cut your Brussels sprouts in half to maximize the surface area that gets deliciously browned and crisp.
- For extra flavor, consider adding a splash of balsamic vinegar or a sprinkle of parmesan cheese in the last few minutes of roasting.
- Let the dish rest for a few minutes after cooking to allow the pancetta to crisp up and the flavors to meld together.
- If you don't have pancetta, bacon works just as well as a delicious alternative.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 7g
Fat: 14g
Saturated Fat: g
Cholesterol: 20mg
