Roasted Brussels Sprouts with Pancetta
Brussels Sprouts have become quite trendy - they are featured on almost every menu. This is my favorite way to prepare them. The pancetta adds just enough salt and crunch to the tender brussels... and I love when the sprouts have roasted and get brown and crunchy on the outside!
This recipe is party of my Holiday Dinner Party menu - get all of the recipes here!
2 pounds of brussels sprouts
1/4 pound of pancetta
2 tablespoons of olive oil
1 teaspoon of sea salt
1/2 teaspoon of black pepper
Begin by cutting the sprouts in half and trimming off the end of the 'stalk.' Bring a pot of water to a boil. Place the sprouts in the water for 30 seconds, to blanch, or flash cook them. Remove them from the water and drain. Place them on a baking sheet.
Cut the pancetta into a medium dice. Add it to the baking sheet. Drizzle the olive oil, salt and pepper over the sprouts and pancetta. Toss together to coat.
Bake at 425 degrees for 10-15 minutes until they begin to brown.
Pancetta is an italian bacon. Nowadays it can be found at almost any deli counter. If you can't find it, you can use ham or bacon.
I halved the brussels sprouts, and trimmed off the end. Don't discard the stray leaves - they will get roasted and brown!
They are blanching in the boiling water - it takes no time at all.
Tossed with olive oil, salt and pepper - ready to go into the oven.