Prepare to revolutionize your vegetable game with this mouth-watering Roasted Brussels Sprouts with Garlic and Pancetta recipe that transforms the often-maligned Brussels sprout into a culinary masterpiece. Imagine crispy, caramelized edges, rich pancetta, and a burst of garlic that will make your taste buds dance with joy. This Italian-inspired dish is not just a side dish – it's a flavor explosion that will have everyone at your table asking for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 4 ounces pancetta, diced
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C), ensuring the rack is positioned in the middle of the oven for even roasting.
- Thoroughly wash the Brussels sprouts under cold running water, then pat them completely dry with paper towels to ensure crispy roasting.
- Trim the stem ends of the Brussels sprouts and slice each sprout in half lengthwise, creating a flat surface for caramelization.
- In a large mixing bowl, combine the halved Brussels sprouts, diced pancetta, minced garlic, olive oil, salt, and freshly ground black pepper. Toss everything together until the sprouts are evenly coated.
- Spread the Brussels sprouts mixture in a single layer on a large rimmed baking sheet, ensuring the sprouts are not overcrowded to promote proper roasting and browning.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring once halfway through cooking to ensure even browning and crispy edges.
- The Brussels sprouts are done when they are golden brown, crispy on the edges, and the pancetta is rendered and slightly crisp.
- Remove from the oven and let rest for 2-3 minutes to allow the flavors to meld and slightly cool.
- Transfer to a serving dish and taste, adjusting seasoning with additional salt and pepper if needed.
- Serve immediately while hot and crispy, enjoying the rich flavors of roasted garlic, pancetta, and caramelized Brussels sprouts.
Tips
- Moisture is the enemy of crispiness! Make sure to thoroughly dry your Brussels sprouts after washing to achieve that perfect golden-brown exterior.
- Don't overcrowd the baking sheet. Give your sprouts space to breathe and roast, not steam. Use a large rimmed baking sheet and spread them in a single layer.
- Cut-side down is key: Place the flat side of the halved sprouts facing down on the baking sheet for maximum caramelization.
- Use high-quality pancetta for the best flavor. If possible, ask your deli counter to dice it freshly for you.
- For extra crunch, let the Brussels sprouts roast undisturbed for the first 15 minutes before stirring to allow those delicious crispy edges to develop.
- Adjust seasoning at the end. The pancetta adds saltiness, so taste before adding extra salt.
- Serve immediately for the best texture – these sprouts are at their absolute prime right out of the oven!
Nutrition Facts
Calories: 173kcal
Carbohydrates: 6g
Protein: 10g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 23mg
