Food Recipes Roasted Brussels Sprouts With Pancetta 4.2 (22) 5 Reviews This roasted Brussels sprouts with pancetta is an easy side dish to make for a holiday meal or quick weeknight dinner. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on August 23, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 15 mins Total Time: 35 mins Yield: 8 serves 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. Anna Williams Ingredients 2 pound Brussels sprouts 6 tablespoons olive oil 4 ounces pancetta, cut into ¼-in. cubes 2 teaspoons kosher salt ½ teaspoon freshly ground black pepper 1 teaspoon lemon zest (from 1 lemon) Directions 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. 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. 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. 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. Rate it Print