Roasted Brussels Sprouts with Pancetta

This delicious recipe for Roasted Brussels Sprouts with Pancetta is a quick and easy side dish that’s both savory and crispy. Made with simple, common ingredients, it’s perfect for any meal. The crispy pancetta adds a rich flavor, while the roasted Brussels sprouts and potatoes make it a wholesome, satisfying dish.

Ingredients Needed:

• 3 tablespoons olive oil
• 1/2 pound sliced pancetta, diced
• 4 shallots, thinly sliced
• 1 pound Brussels sprouts, trimmed and halved
• 8 baby Yukon gold potatoes, quartered
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 1 lemon, juiced

How To Make Roasted Brussels Sprouts with Pancetta Recipe?

1. Preheat the Oven: Preheat your oven to 220°C.
2. Cook Pancetta: Heat olive oil in a pan over medium heat. Add pancetta and cook until crispy, then set aside.
3. Cook Shallots: In the same pan, cook the shallots until soft.
4. Add Vegetables: Add Brussels sprouts and potatoes, season with salt and pepper, and toss to combine.
5. Roast: Transfer the pan to the oven and roast for 20-25 minutes until vegetables are golden brown.
6. Finish: Stir in butter and lemon juice.
7. Serve: Transfer to a platter and top with crispy pancetta.

Recipe Tips:

• Use a Single Layer: Spread the Brussels sprouts and potatoes in a single layer on the pan for even roasting and crispiness.
• Preheat the Pan: Make sure your pan is hot before adding the pancetta. This helps it get crispy faster.
• Season Well: Don’t be afraid to season the vegetables with salt and pepper before roasting. It brings out the flavors.
• Crisp the Pancetta: Make sure to cook the pancetta until it’s crispy, as it adds texture and flavor to the dish.
• Don’t Overcrowd: If you need to cook in batches, do so. Overcrowding the pan will prevent the vegetables from becoming crisp.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftovers cool to room temperature before storing them in an airtight container in the fridge for up to 3 days.
• Reheat: Heat on medium heat for 5-7 minutes, stirring occasionally, until warmed through.

Nutrition Facts:

• Calories: 389 kcal
• Total Fat: 24.2 g
• Saturated Fat: 6.6 g
• Cholesterol: 33.4 mg
• Sodium: 569.5 mg
• Potassium: 894.3 mg
• Total Carbohydrate: 27.1 g
• Dietary Fiber: 6.7 g
• Sugars: 4.7 g
• Protein: 18.4 g

Try More Bobby Flay Recipes:

• Bobby Flay Brussels Sprouts With Pomegranate
• Sauteed Cabbage and Brussels Sprouts with Bacon and Caramelized Shallots
• Roasted Vegetable Meatloaf with Balsamic Glaze
• Herb Roasted and Braised Turkey

Roasted Brussels Sprouts with Pancetta

Author: Mohamed Shili Cooking Method:Roasting Cuisine:American Courses:Side Dish Recipe Keys: R Roasted Brussels Sprouts with Pancetta

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesRest time: minutesTotal time: 40 minutesServings:4 servingsCalories:389 kcal Best Season:Suitable throughout the year

Description

This delicious recipe for Roasted Brussels Sprouts with Pancetta is a quick and easy side dish that’s both savory and crispy. Made with simple, common ingredients, it’s perfect for any meal. The crispy pancetta adds a rich flavor, while the roasted Brussels sprouts and potatoes make it a wholesome, satisfying dish.

Ingredients

• 3 tablespoons olive oil
• 1/2 pound sliced pancetta, diced
• 4 shallots, thinly sliced
• 1 pound Brussels sprouts, trimmed and halved
• 8 baby Yukon gold potatoes, quartered
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 1 lemon, juiced

Instructions

1. Preheat the Oven: Preheat your oven to 220°C.
2. Cook Pancetta: Heat olive oil in a pan over medium heat. Add pancetta and cook until crispy, then set aside.
3. Cook Shallots: In the same pan, cook the shallots until soft.
4. Add Vegetables: Add Brussels sprouts and potatoes, season with salt and pepper, and toss to combine.
5. Roast: Transfer the pan to the oven and roast for 20-25 minutes until vegetables are golden brown.
6. Finish: Stir in butter and lemon juice.
7. Serve: Transfer to a platter and top with crispy pancetta.

Notes

• Use a Single Layer: Spread the Brussels sprouts and potatoes in a single layer on the pan for even roasting and crispiness.
• Preheat the Pan: Make sure your pan is hot before adding the pancetta. This helps it get crispy faster.
• Season Well: Don’t be afraid to season the vegetables with salt and pepper before roasting. It brings out the flavors.
• Crisp the Pancetta: Make sure to cook the pancetta until it’s crispy, as it adds texture and flavor to the dish.
• Don’t Overcrowd: If you need to cook in batches, do so. Overcrowding the pan will prevent the vegetables from becoming crisp.

Keywords:Roasted Brussels Sprouts with Pancetta