Brussels Sprouts Roasted with Pancetta
Brussels Sprouts. Even the most inexperienced home cook will enjoy this simple brussels sprouts with pancetta recipe.
This recipe for Brussels sprouts and pancetta is a delicious few ingredient side dish that the whole family will enjoy. It’s simple and quick.
Roasted Brussels Sprouts with Pancetta
Ingredients
Instructions
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Preheat oven to 400 degrees Fahrenheit. From top to bottom, cut the Brussels sprouts in half lengthwise. On a baking sheet, toss the sprouts with olive oil, 1/2 teaspoon salt, black pepper and red pepper flakes. Place in the oven and roast for 20 minutes, or until the vegetables are tender. For the last 5 minutes of roasting the sprouts, toast the pine nuts on a separate baking sheet in the oven.
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Put the pancetta in a saute pan with a splash of olive oil and bring to medium heat while the sprouts are roasting. Cook the pancetta for 7 to 8 minutes, or until crispy. Remove the pan from the heat.
Combine the roasted Brussels sprouts, crispy pancetta, and toasted pine nuts in a mixing bowl. Shave a few slices of parmigiano on top with a peeler. Enjoy!
