Pancetta Roasted Brussels Sprouts

A crispy, savory side you’ll crave

Brussels sprouts get an upgrade with savory pancetta and roasted garlic. High-heat roasting brings out their natural sweetness, giving you crispy edges and tender bites in every forkful. 🔥 The pancetta adds richness while lemon juice at the end balances everything out.

Pancetta Roasted Brussels Sprouts

Yield: 4 to 6 servings

1 lb brussels sprouts, trimmed and halved (quartered if large)

3 oz pancetta, chopped

2 garlic cloves, thinly sliced

2 tablespoons extra-virgin olive oil

Juice of 1/2 lemon

Kosher salt and freshly ground black pepper, to taste

Preheat oven to 400° F. Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. In a large mixing bowl, toss together the brussels sprouts, pancetta, garlic, oil, salt and pepper. Spread evenly in a roasting pan or rimmed baking tray. Roast in upper third of oven, stirring once halfway through roasting, until sprouts are dark brown on edges and tender, about 35 to 40 minutes. Remove from oven and squeeze lemon juice over the Brussels sprouts, scraping up brown bits. Transfer to a dish and serve warm.

Equipment

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Stacy Horn