Brussel Sprouts are a workhorse of a vegetable. They're great steamed, sauteed, shredded, hot-cold, and they are seasonless. Though my fondest memories of these little green balls are always part of a holiday dinner celebration. Of all of the methods, I prefer roasting, so I decided to give this holiday favorite a flavor boost, not that it needs any, and combined them with diced pancetta. I roasted both in a hot oven threw in some chopped shallots, and the rest, as they say, is history. These two powerhouses are a match made in heaven.
Ingredients for Brussel Sprouts with Pancetta:
2 pounds Brussel Sprouts, trimmed and quartered
1/2 cup diced pancetta
1/3 cup small diced shallots
1 tablespoon olive oil
kosher salt
black pepper
Time-Saving Tip: Trim the Brussel Sprouts up to a day before using them.
Let's see what we need.
We're ready to cook.
Place the pancetta in a glass baking dish and transfer to a preheated 375-degree oven. Roast for 15-20 minutes, depending on the size of the pieces.
Add the Brussel Sprouts, shallots, and oil. Season with salt and pepper; toss well. Return the dish to the oven and cook another 15 - 20 minutes until the vegetable is desired tenderness and started to carmelize. Stir once or twice while cooking.
It's ready! What can I say? Brussel Sprouts with Pancetta is delicious and is the perfect side dish to anything and everything.
Enjoy!
Brussel Sprouts with Pancetta:
2 pounds Brussel Sprouts, trimmed and quartered
1/2 cup diced pancetta
1/3 cup small diced shallots
1 tablespoon olive oil
kosher salt
black pepper
Place the pancetta in a glass baking dish and transfer to a preheated 375-degree oven. Roast for 15-20 minutes, depending on the size of the pieces.
Add the Brussel Sprouts, shallots, and oil. Season with salt and pepper; toss well. Return the dish to the oven and cook another 15 - 20 minutes until the vegetable is desired tenderness and started to carmelize. Stir once or twice while cooking.
Time-Saving Tip: Trim the Brussel Sprouts up to a day before using them.