My husband and I both love brussels sprouts, or baby cabbages as the kids call them, so I’m always looking for new ways to make them. I picked up a package of Boar’s Head diced pancetta last week with the idea of roasting the brussels sprouts and pancetta together—with a few cloves of garlic, too. (Anything roasted deserves a clove or two of fresh garlic.) Roasted brussels sprouts with pancetta is an easy dish. The pancetta isn’t smoked like American bacon, and it’s not as greasy. It gives the dish a mild bacon flavor without the smoky bacon taste.
Roasted brussels sprouts with pancetta are simply seasoned with salt and pepper then tossed in a little extra virgin olive oil. I like to roast the brussels sprouts until they are tender and the leaves are toasty brown, the garlic is fork tender, and the pancetta is still a bit chewy but mixed with a few crisp bites. Loose leaves that fall off the brussels sprouts while roasting are crispy and full of flavor from the cooked pancetta and garlic. I sometimes add a bit of balsamic vinegar and toss before serving just not when the kids are looking.
- 2 pounds fresh brussels sprouts
- 4 ounces diced pancetta
- 3 cloves garlic, peeled
- 4 tablespoons extra virgin olive oil
- salt & pepper
- Heat oven to 375 degrees. Wash and trim brussels sprouts; cut in half.
- Add brussels sprouts, garlic, and diced pancetta to cast iron skillet or baking dish. Salt and pepper as desired. Toss with olive oil until brussels sprouts are evenly coated.
- Roast until garlic is tender and brussels sprouts are tender and slightly browned, about 20-25 minutes.