This Roasted Brussel Sprouts with Pancetta is an amazingly easy side dish or appetizer. You will probably eat a whole big bowl for lunch or dinner like we did. I’ve heard from so many people that they despite brussel sprouts, but I bet on my little Thai life, who believes in pancetta (and bacon), that they have never had it this way. I’m going to show you and you’re gonna love them. The key is to keep them crunchy and golden brown outside. We will also top it with fresh grated Parmesan cheese. Mmmmm… are you convinced yet?
I don’t know how many times I’ve said this, everything tastes great with pancetta (or bacon).
Pancetta (pan-cheh’-tuh) is an Italian bacon made of pork belly meat that is salt cured and spiced with black pepper and sometimes other spices. You can use bacon instead if you can’t find it. I had the butcher at my local grocery store cut them in a thick block and I diced them myself. Sometimes, you can even find them already diced in a package.
Now the brussel sprouts… My entire adult life, I thought they are baby cabbages, I was 150% wrong. They are in the same family but they are little green buds that grow in helical patterns along the side of long, thick stalks of about 60 to 120 cm (24 to 47 in.) in height. Once in a while you might be able to find them on the stalks but they usually already cut. I found them the other days at my local grocery store and I don’t know why but I was super excited.
Before we cook them, they need to be rinsed and cut in half, lengthwise.
I think it’s time. Let’s cook some food!
Preheat oven to 400 °F.
Place sliced brussel sprouts in a large bowl, add minced garlic, 1 tablespoon of olive oil, lemon juice, salt and pepper. Stir until they are evenly coated.
Heat up 1 tablespoon of olive oil in a large cast iron skillet
Add brussel sprouts into the skillet, stir until well mixed.
Place the skillet in the oven.
Roast them until golden brown, mine took about 15 minutes.
Serve hot, sprinkle the top with fresh grated Parmesan cheese. Enjoy!
I really hope you give this Roasted Brussel Sprouts with Pancetta a try. The recipe card is below.
- 1 lb. brussel sprouts, cut in half lengthwise.
- 4 oz. pancetta, diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- fresh grated Parmesan cheese
- Preheat oven to 400 degrees F.
- Place sliced brussel sprouts in a large bowl, add minced garlic, 1 tablespoon of olive oil, lemon juice, salt and pepper and stir until they are evenly coated.
- Heat up 1 tablespoon of olive oil in a large cast iron skillet or any oven proof skillet, medium heat. When the skillet is hot, add diced pancetta and cook for 5-6 minutes until slightly crispy.
- Add brussel sprouts into the skillet, stir until well mixed.
- Place the skillet in the oven. Roast them until golden brown, about 15-20 minutes. Serve hot, sprinkle the top with fresh grated Parmesan cheese. Enjoy!
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