Anna Williams
Hands-On Time
15 Mins
Total Time
35 Mins
Yield
Serves 8

A crispy Brussels sprout is good, but a crispy Brussels sprout with pancetta? That is heaven. Think of pancetta as bacon’s thicker cousin. The cubes release delicious, salty fat onto the pan, which gets soaked up by the sprouts as they roast. Usually you’d have to fry Brussels sprouts to get them adequately caramelized, but the pancetta not only infuses the vegetable with flavor, it adds crispiness, too. The result is a golden brown exterior and perfectly tender interior. A generous dusting of zest after roasting balances out the richness, ensuring this recipe will be a go-to side dish for years. Shopping tip: Look for pre-diced pancetta, which will save you prep time.

How to Make It

Step 1

Preheat oven to 425°F with racks in upper and lower thirds. Trim Brussels sprouts and halve lengthwise, pulling off and reserving any loose outer leaves. Transfer Brussels sprouts and leaves to a large bowl.

Step 2

Place 2 rimmed baking sheets in preheated oven on upper and lower racks; let heat until hot, about 5 minutes. Meanwhile, add oil, pancetta, salt, and pepper to Brussels sprouts in bowl; toss to coat.

Step 3

Place hot baking sheets on a heatproof surface; divide Brussels sprouts mixture (including oil) evenly between them, carefully placing as many Brussels sprouts cut sides down as possible. Return baking sheets to oven; roast for 10 minutes. Rotate baking sheets from top to bottom; continue roasting until Brussels sprouts are deeply browned and leaves are browned and crispy, 6 to 8 minutes.

Step 4

Remove Brussels sprouts from oven; sprinkle evenly with lemon zest and serve immediately. (To make ahead, let roasted Brussels sprouts stand, undisturbed, on baking sheets for up to 2 hours. Reheat at 350°F until crispy, 5 to 7 minutes, then garnish with lemon zest.)

Chef's Notes

Cook, cut sides down, on already hot baking sheets for the best browning.

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Ratings & Reviews

/5
Reviews
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