Say goodbye to boring vegetables with our contest-winning Brussels sprouts with pancetta recipe. Roasted to crispy perfection, these trimmed and halved Brussels sprouts are tossed with the rich flavors of salty pancetta, tangy balsamic vinegar and earthy toasted pine nuts, making the sprouts anything but ordinary.
Roasting the Brussels sprouts brings out their natural sweetness and adds a delightful char. This is a side that turns skeptics of this healthy vegetable into fans. Whether you aim to impress guests during the holidays or simply want to enjoy a gourmet meal from the comfort of your own home, these Brussels sprouts prove that sometimes the supporting act can steal the show.
Ingredients for Brussels Sprouts with Pancetta
- Brussels sprouts: Freshly halved Brussels sprouts impart a slightly nutty and sweet flavor when roasted in this recipe.
- Pancetta: A key element to this recipe, chopped pancetta adds a salty flavor and crispy texture to the side dish. Here are the main differences between pancetta and bacon.
- Garlic: Minced garlic, with its mild pungency and sweetness, enhances the overall flavor of the charred Brussels sprouts and salty pancetta.
- Balsamic vinegar:Â A tablespoon of balsamic vinegar adds a tangy sweetness that complements the vegetables in this side dish.
- Dried cranberries: Dried cranberries, with their signature sweet and tart flavor, help balance the savory elements that the pancetta and Brussels sprouts impart. They also offer a chewy contrast to the rest of the ingredients.
- Pine nuts: Toasted pine nuts offer a rich, nutty flavor and a delightful crunch. Toasting makes the pine nuts more aromatic and adds depth to the dish.
Directions
Step 1: Roast the Brussels sprouts
Preheat the oven to 400°F. Place the Brussels sprouts in a 15x10x1-inch baking pan. Toss the halved sprouts with olive oil, salt and pepper. Spread out in a single layer and roast for 30 to 35 minutes, stirring halfway through. When done, the sprouts should be lightly charred and tender.
Editor’s Tip: For even roasting, make sure all the Brussels sprouts are similar in size. If some are much larger, cut them into quarters instead of halves.
Step 2: Cook the pancetta
Meanwhile, in a large skillet, heat the remaining olive oil over medium-high heat. Add the chopped pancetta and cook for four to six minutes. Stir occasionally until the pancetta becomes crisp. Add the minced garlic and cook for an additional minute or until fragrant. Remove from heat and stir in the balsamic vinegar.
Step 3: Combine and serve
In a large bowl, combine the roasted Brussels sprouts, dried cranberries and pancetta mixture. Toss everything together gently to evenly distribute the flavors. Sprinkle with toasted pine nuts before serving.
Recipe Variations
- Add a citrus zing: Zest a lemon over the finished Brussels sprouts with pancetta for a bright and tangy flavor. You can also squeeze a tablespoon of fresh lemon juice over the top before serving.
- Amp up the spice: Sprinkle red pepper flakes or a pinch of cayenne pepper over the Brussels sprouts before roasting for a fiery kick.
- Enhance with herbs:Â Toss in fresh thyme or chopped rosemary before roasting the sprouts for an herbal boost.
- Incorporate different nuts:Â Swap the toasted pine nuts with chopped pecans or walnuts for a different crunch.
- Sweeten the dish:Â Drizzle maple syrup over the sprouts in the last 5 to 10 minutes of roasting for a caramelized finish.
- Add cheese: Sprinkle grated Parmesan or crumbled goat cheese over the finished dish for a creamy tangy element.
How to Store Brussels Sprouts with Pancetta
Store any leftovers of this side dish in an airtight container in the refrigerator for up to three days. The flavors often improve after a day, making these Brussels sprouts with pancetta a great make-ahead recipe.
Can you freeze Brussels sprouts with pancetta?
Yes, this Brussels sprouts side dish freezes well. Allow it to cool completely before transferring to a freezer-safe container. Store in the freezer for up to two months.
Brussels Sprouts with Pancetta Tips
Can I make Brussels sprouts with pancetta vegetarian?
Absolutely! Swap out the pancetta for a plant-based version. You can also add a splash of soy sauce or liquid smoke for a meaty depth of flavor.
What can you serve with Brussels sprouts with pancetta?
This side dish pairs well with roasted meats, such as roasted chicken with rosemary. It also complements holiday meals and can be served alongside well-seasoned turkey, ham, mashed potatoes or stuffing.
How do you prevent Brussels sprouts from becoming mushy?
Roasting at a high temperature of 400°F and not overcrowding the pan will allow the Brussels sprouts to caramelize and become tender without getting mushy. It’s also important to always use fresh Brussels sprouts, as frozen ones will never get as crispy.
What’s the best type of pancetta to use?
You want to use pancetta that has been thinly sliced and is not too fatty. If you can’t find pancetta and want to achieve a similar flavor profile, try thick-cut bacon.
