Fall in Love with Roasted Brussels sprouts
Need an easy and consistently fabulous veggie side? These roasted Brussels sprouts are your answer. You can count on your friends and family who deny ever enjoying a Brussels sprout to fall in love with this awkward and unique vegetable.
The Secret is in the Roasting….
I am a fan of all roasted vegetables for many reasons, but mostly because you can get the rich combined texture of tender insides while also a crunchy outside. Oh and with the salty, savory pop of flavor that the Pancetta brings; these roasted Brussels sprouts will not disappoint!
The Ingredients
Fresh Brussels sprouts of uniform size will help with even roasting. Pressed garlic, salt, pepper, olive oil, and your choice of cured meat are also key components. I find purchasing slices of pancetta or prosciutto from the deli and then coarsely chopping them to yield best results.
The How To
Set your oven to 425 degrees Fahrenheit.
Rinse your sprouts (about 1 pound) in a colander with some cold water. Then you’ll want to cut off the stem edge and either quarter or half each sprout, depending on the size. Dice 4 ounces of pancetta and 2 large cloves of garlic. Toss these three ingredients with about 6 Tablespoons of olive oil in a medium mixing bowl; you can add more olive oil to make sure the sprouts are coated. Add salt and pepper to taste.
Course sea salt or pink Himalayan salt are my favorite. Pour the prepared Brussels sprouts on a metal baking sheet and roast for 20-25 minutes, or until the sprouts are bright green with some blackened outer leaves.
Roasted Brussel Sprouts: A Versatile Side Dish
Our family enjoys these roasted delights year-round. We have served with a roast during the holidays and also with almost every grilled main course you can imagine. For a few ideas, check out our posts on the balsalmic flank steak or the citrus rosemary pork tenderloin.
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Roasted Brussels Sprouts
- Total Time: 40 minutes
- Yield: 4-5 servings 1x
Description
Easy and delicious side dish that will leave the Brussel sprout skeptics wanting more!
Ingredients
- 1 lb Brussels Sprouts; trimmed and halved or quartered
- 4 oz diced Pancetta
- 2 large cloves garlic, minced
- 6–8 T olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 425 F
- Rinse and trim Brussel sprouts. Halve them if smaller and quarter if larger.
- Dice Pancetta and mince garlic.
- Toss the prepared ingredients in olive oil and add salt and pepper.
- Pour onto shallow baking sheet.
- Roast in oven for 20-25 min; tossing/ turning over sprouts about halfway through
- They are ready when the sprouts are a bright green inside and there is browning/ blackened crispy leaves on the outside.
Notes
- I like to use pink Himalayan salt or another flavored salt, if I have it.
- I have used bacon and Procuitto instead of Pancetta, which are both delicious as well.
- Try to find some uniformity among the Brussels that you choose at the market, so that they cook most evenly.
- Prep Time: 15
- Cook Time: 25
Nutrition
- Serving Size: 3 ounces
- Calories: 183
- Sugar: 2.2 g
- Sodium: 403.7 mg
- Fat: 14.8 g
- Carbohydrates: 8.9 g
- Protein: 6 g
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