Roasted Brussels Sprouts (with Pancetta)
A super easy roasted Brussels sprouts dish with pancetta.
Equipment
- 1 baking sheet
Ingredients
- 1 lb Brussels sprouts (purple)
- 4 Tbsp extra virgin olive oil
- 1 ½ tsp Kosher salt (or sea salt)
- 8 oz pancetta (cut into bite-sized pieces)
- ⅛ tsp pepper (black pepper or red pepper flakes- optional)
Instructions
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:
Preheat oven to 400 F (200 C)- 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.
- Serve hot with your choice of main dish.
Notes
- Omit the pancetta for a vegetarian and vegan dish.
Nutrition
Serving: 1 | Calories: 327kcal | Carbohydrates: 9g | Protein: 9g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 1021mg | Potassium: 444mg | Fiber: 3g | Sugar: 2g | Vitamin A: 701IU | Vitamin C: 77mg | Calcium: 41mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @ChristinasCucina on Instagram!