Roasted Brussels Sprouts with Pancetta

I went to my parents house for Christmas and while I was there, I made brussels sprouts for dinner one night. They were all skeptical, thinking they would be bitter and tough but thankfully they all changed their minds with this recipe. Brussels sprouts are delicious and when cooked properly, are soft and tender. The key is to cut them in half, place them face down in the pan with oil to caramelize the centers. If they’re not fully cooked by the time the centers are caramelized, you can finish them in the oven until they’re soft.

2 cups brussels sprouts
1/2 cup pancetta
Olive Oil
Salt and Pepper, to taste

1. Cut pancetta in a small dice. Lightly brown in pan on low-medium heat. Take pancetta out and drain on paper towels.
2. Cut brussels sprouts in half. In the same pan, place face down, cook on medium heat until caramelized. Add more olive oil as needed. Season with salt and pepper.
3. Pierce with a fork to test for doneness. If they’re still not soft all the way through, finish in a 400 degree oven until soft.
4. Add the browned pancetta at the end. The pancetta is salty to begin with so taste and adjust the seasoning as necessary.


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