Roasted Brussels Sprouts with Pancetta
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.
- Extra-virgin olive oil
- 2 pounds Brussels sprouts, trimmed
- 6 ounces pancetta, cut into lardons
- 1/3 cups pine nuts
- 4 ounces Parmigiano-reggiano, for topping
- 1 pinch red pepper flakes
- 1 teaspoon Kosher salt
- 3 pinches black ground pepper
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.
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!