Roasted Brussels Sprouts with Pancetta

Even the most skeptical vegetable eater will fall for these crispy, succulent little sprouts! FIlled with smokey flavor and a perfect crunch, these will be perfect on your holiday table. Or show off anytime of year and let people know that brussels sprouts CAN taste amazing!

Course Side Dish

Cuisine Italian

Keyword easy side dishes, holiday side dishes, veggie side dish

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 182kcal

Author Lauren

Ingredients

2 ounces pancetta ¼" dice
1 tablespoon olive oil
1 large shallot finely diced
2 cloves garlic chopped
1 ½ pounds brussels sprouts quartered
¼ cup white wine
⅛ teaspoon red pepper flakes optional
salt and black pepper for seasoning

Instructions

Preheat oven to 400°F.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add pancetta and sauté until crispy, about 3 to 4 minutes. Once pancetta begins to crisp up and brown, add the shallot and chopped garlic. Sauté until shallots are translucent, about 2 minutes.
Add brussels sprouts and stir well, allowing the sprouts to soak up the fat from the oil and pancetta. Cook for 2 to 3 minutes to slightly char the sprouts on the hot pan. Season with salt and black pepper.
Add ¼ cup of white wine, stirring the bottom of the pan to release any bits of pancetta that may have stuck. Sprinkle with red pepper flakes, stire, and let the wine reduce almost completely.
For extra crispy sprouts, transfer to a baking sheet. Roast the brussels sprouts at 400°F for about 15 to 20 minutes or until sprouts have a dark roasted color, stirring half way. The leaves should be crispy and the sprouts caramelized.

Notes

For extra crispy sprouts, transfer from the stove top pan to a sheet pan and spread out. The more of the sprout in contact with the surface of the pan, the crispier and more caramelized they will be.
Stir the sprouts half way through roasting in the oven. The leaves and sprouts on the outer edges of the pan will cook faster.
To cut the sprouts, trim off the bottom. Remove any dirty or not so great looking out leaves. Cut in half or quarters (I prefer quarters). Keep any clean leaves that fall off (my favorite part, they get so crispy!) and use them with the cut sprouts as you make the recipe.
You can par-cook this recipe in advance. Follow the steps through all the stove top prep. When ready to heat and serve, just roast in the oven.

Nutrition