Imagine transforming the often-maligned Brussels sprout into a culinary masterpiece that's so delicious, it'll have your dinner guests fighting for the last bite. This roasted Brussels sprouts recipe with pancetta and shallots is not just a side dish—it's a flavor explosion that turns humble vegetables into a gourmet experience. Crispy, caramelized, and packed with savory goodness, this dish will revolutionize the way you think about Brussels sprouts forever.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 4 ounces pancetta, diced
- 1 cup shallots, quartered
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Prepare the Brussels sprouts by trimming off the tough stem ends and removing any yellow or discolored outer leaves. Slice each Brussels sprout in half lengthwise to ensure even roasting and maximum caramelization.
- Dice the pancetta into small, uniform cubes, approximately 1/4 inch in size. Peel and quarter the shallots, separating the layers to promote even roasting.
- In a large mixing bowl, combine the halved Brussels sprouts, diced pancetta, and quartered shallots. Drizzle with olive oil, then season generously with salt and freshly ground black pepper. Toss everything together until all ingredients are evenly coated with oil and seasonings.
- Spread the mixture in a single, even layer on the prepared baking sheet. Ensure the ingredients are not overcrowded, which allows for proper caramelization and roasting.
- Roast in the preheated oven for 20-25 minutes, stirring once halfway through cooking. The Brussels sprouts should develop deep golden-brown edges, the pancetta should become crispy, and the shallots should caramelize.
- Remove from the oven and let rest for 2-3 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
- Transfer to a serving dish and serve immediately while hot and crispy. The dish is best enjoyed fresh from the oven when the pancetta is still crisp and the vegetables are caramelized.
Tips
- Size Matters: Ensure all Brussels sprouts are cut to similar sizes for even roasting.
- Don't Overcrowd: Give your ingredients breathing room on the baking sheet to achieve that perfect crispy caramelization.
- High Heat is Key: The 425°F temperature is crucial for creating those delectable golden-brown edges.
- Quality Ingredients: Use fresh Brussels sprouts and high-quality pancetta for the best flavor.
- Timing is Everything: Stir halfway through cooking to ensure uniform crispiness.
- Serve Immediately: These sprouts are best enjoyed hot and crispy straight from the oven.
- Optional Upgrade: Try adding a splash of balsamic vinegar or a sprinkle of Parmesan cheese for extra flavor complexity.
Nutrition Facts
Calories: 219kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 25mg
