Roasted Brussels Sprouts with Pancetta

Are you getting hungry? If you have been following my Fall Festive Dinner, by now you should have gathered a delicious soup, a lovely and healthy salad, and an impressive roast chicken recipe.

Today is Wednesday Recipe Day

I’m sharing one of my favorite fall vegetables, Brussels sprouts. (Yes, Brussels is capitalized and has an “s” on the end.) I know some people ~ you? ~ are iffy, if not down-right belligerent about Brussels Sprouts.  I’ve known a few folks like you.  But my contention is that if you don’t like Brussels Sprouts, it’s because they weren’t prepared correctly.  Way overdone and mushy.  Or not seasoned enough. Do me a favor?  Just TRY this recipe.  (Pretend that you are your kid and trying to talk them into eating something that you know is really good.)  The roasting brings out the natural sweetness in the Brussels sprouts.  The pancetta (or bacon, if you prefer) adds so much flavor, crunch, and that wonderful mouth-feel of bacon.

Before you begin this recipe, I recommend that you read my lesson How to Properly Roast Vegetables. 

Roasted Brussels Sprouts with Pancetta

To prepare this recipe for roasting, first, wash your Brussels Sprouts. I put mine in a colander under running water and give them a good shake.

Next trim off the stem ends and remove any brown or yellowish leaves.

Here’s an example of large and small size Brussels sprouts.

You should slice the large ones in half through the stem end. Your vegetables should be the same size and shape as possible to ensure even cooking.

Place the Brussels sprouts in a bowl.

Next, dice the onion, garlic.

Place all the produce in a bowl and toss with olive oil, salt and pepper.

Slice the pancetta. TIP: Place your pancetta or bacon in the freezer for 10 minutes prior to slicing.  This step makes it much easier to slice.

Add the pancetta to the bowl and toss to completely incorporate the ingredients.  Your hands work best.

Spread out on a foil-lined sheet pan in one even layer. Place in the oven.

When they are done, the Brussels sprouts should have some brown color and the pancetta should be crisp.

Plate and enjoy!

Happy Cooking! See you next week for the last course in our Fall Festive Dinner, dessert.