Even the most skeptical vegetable eater will fall for these succulent little sprouts!
Course Side Dish
Keyword easy side dishes, holiday side dishes, veggie side dish
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
1tablespoonextra virgin olive oil
1large shallotfinely diced
1 ½poundsbrussels sproutshalved
⅛teaspoonred pepper flakes
kosher saltto taste
Preheat oven to 375F
In a large oven-safe skillet, heat 1 tablespoon olive oil. Add pancetta and sauté. Once pancetta begins to crisp up add shallots and chopped garlic, sauté until shallots are translucent.
Season lightly with kosher salt - pancetta will add salty flavor.
Add brussels sprouts and stir so pancetta, garlic and shallots are evenly coating the sprouts. Cook for 2 to 3 minutes to slightly char the sprouts on the hot pan, adding ½ cup of white wine before garlic and shallots turn brown. Sauté or stir brussels sprouts, scraping the bottom the pan to release the flavors cooked on from the pancetta.
Add red pepper flakes and cook on high heat until most of the wine has been absorbed or evaporated. Add the final ¼ cup of white wine and transfer pan to the oven. Roasted at 375F for 30 minutes or until sprouts have a dark roasted color and some of the leaves are crispy.