Brussels sprouts and pancetta
If you think you don't care for Brussels sprouts, this simple recipe will change your mind! The caramelized sprouts and the salty bacon create an earthy, satisfying vegetable side dish.
Executive Chef John Toulze Estate
and The Girl and the Fig restaurants, Sonoma
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4 tbsp. olive oil
1/2 lb. pancetta, diced
6 shallots, halved
2 lb. Brussels sprouts, trimmed, blanched and halved
Salt and pepper, to taste
2 tbsp. unsalted butter
Preheat oven to 425 degrees. Heat olive oil in an ovenproof roasting pan over medium heat. Add pancetta and cook until golden brown and crisp. Remove pancetta to a plate lined with paper towels. Add shallots to pan and cook until soft. Add Brussels sprouts and toss to combine. Lightly season with salt and pepper.
Roast Brussels sprouts and shallots until they are cooked all the way through and golden brown, about 25 minutes or until sprouts are crisp on the outside and tender on the inside. Remove the pan from the oven. Add pancetta and butter and stir well.
Serve Brussels sprouts on individual plates or family style in a bowl.