Brussels sprouts with pancetta are so much more appealing to most of us than boiled or steamed Brussels sprouts. Adding pancetta takes them to the next level!
Even if you don’t like Brussels sprouts, you may be surprised by how tasty they are when roasted with pancetta, especially if you have purple Brussels sprouts!
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Edited 10/2021: If you watched Stanley Tucci’s Searching for Italy series and have become a fan (like me), you might like to know that he just mentioned that he’ll be making Brussels sprouts with pancetta for Thanksgiving this year! If that’s not a sign to make them, I don’t know that is!
Simple, easy to make and such a nutritious side dish, this recipe may actually convert sprout-haters! Yes, it’s true. You see, purple Brussels sprouts are a much sweeter tasting heirloom variety than standard green Brussels Sprouts. As you can see, they’re still purple after roasting, too!
Do you like spicy food? Add some flakes of hot pepper, and these Brussels sprouts with pancetta are a crispy, salty, spicy side dish that goes with so many different main courses.
Love pancetta? Try this easy, 4 ingredient pancetta pasta!
Are Brussels Sprouts Good for You?
Brussels sprouts are a cruciferous vegetable, meaning they grow with a cross pattern like cabbages and cauliflower. Cruciferous vegetables are excellent nutritient-rich foods which carry a multitude of benefits, including possible cancer prevention. Both green and purple Brussels sprouts are super foods: low in calories, high in fiber and chock full of vitamins and minerals. Did you know that there is more vitamin C in Brussels sprouts than in an orange! So in fact, yes, Brussels sprouts are very good for you!
What is the Best Way to Eat Brussels Sprouts?
Obviously, this is a subjective question and everyone will have their own opinion, but I would say that one of the best ways to eat Brussels sprouts is oven roasted with pancetta. Roasting is healthier than frying, yet tastes so much better than boiled or steamed.
Give this roasted Brussels sprout recipe a try and give me your opinion! !
What is the Easiest Way to Cook Brussels Sprouts?
Again, I’m a fan of roasting Brussels sprouts and one of the reasons is because of how simple and easy it is! Throw the oiled sprouts on a tray with some pancetta and let the oven do all the work.
Thank you to Melissa’s Produce for sending me the awesome purple Brussels sprouts to try! I’d never seen or had purple ones before they sent them to me in a mixed produce box. You may or may not know that purple is my favorite color, and more color in vegetables means more nutrients, too! Yay! They’re only in season November through January, so they’re perfect for Thanksgiving!
Attention vegetarians and vegans: you may have noticed that I put pancetta in parentheses, and this is because I want to encourage vegetarians to make this recipe, too. It’s so easy to omit the pancetta.
Roasted Brussels Sprouts (with Pancetta)
Preheat oven to 400 F (200 C)
Prepare the Brussels Sprouts
Clean each sprout, but cutting off any dead leaves, trim a little off the bottom. Wash them, and dry in a tea towel, then cut an x into each bottom of the sprouts.
Put all the Brussels sprouts into a bowl and drizzle with a good quality extra virgin olive oil.
Sprinkle with Kosher, or sea salt (and hot pepper, or black pepper, if you choose), then toss well until all the Brussels sprouts are coated in oil. Place onto a baking pan (I used a tart dish) and toss the pancetta over the top.
Roast the Brussels Sprouts with Pancetta
Place the dish into the preheated oven, and set a time for 10 minutes.
After 10 minutes, stir the sprouts and pancetta or shake the dish well, and return to the oven for another 10 minutes. Continue this at least two more times, until your desired crispiness is achieved on the Brussels sprouts and pancetta. Taste one sprout to make sure it’s cooked to your liking, and season if needed.
Place into Serving Dish
Serve hot with your choice of main dish. I may add that these Brussels sprouts with pancetta are perfect for Thanksgiving or Christmas! (I wrote this entire post before Mr. Tucci’s Bon Appetit interview!)
More healthy recipes using sprouts: Brussels Sprouts Slaw with Cabbage and Apples
- 1 lb purple Brussel sprouts
- 4 Tbsp extra virgin olive oil
- 1 1/2 tsp Kosher or sea salt
- 8 oz pancetta, cut into bite sized pieces
- (optional: black or red flaked pepper)
Preheat oven to 400 F (200 C)
Prepare the Brussel Sprouts
- Clean each sprout, but cutting off any dead leaves, trim a little off the bottom. Wash them, and dry in a tea towel, then cut an x into each bottom of the sprouts.
- Put all the Brussel sprouts into a bowl and drizzle with a good quality extra virgin olive oil.
- Sprinkle with Kosher, or sea salt (and hot pepper, or black pepper, if you choose), then toss well until all the Brussel sprouts are coated in oil. Place onto a baking pan (I used a tart dish) and toss the pancetta over the top.
Roast the Brussel Sprouts with Pancetta
- Place the dish into the preheated oven, and set a time for 10 minutes.
- After 10 minutes, stir the sprouts and pancetta or shake the dish well, and return to the oven for another 10 minutes. Continue this at least two more times, until your desired crispiness is achieved on the Brussel sprouts and pancetta.
- Taste one sprout to make sure it's cooked to your liking, and season if needed.
- Serve hot with your choice of main dish.
Omit the pancetta for a vegetarian and vegan dish.
Nutrition Information:Yield: 5 Serving Size: 4 oz
Amount Per Serving:Calories: 363Total Fat: 35gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 33mgSodium: 731mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 7g
Nutrition information is only an estimate.
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