Oven roasted Brussels sprouts are cooked with pancetta on a sheet pan until crispy on the outside and tender on the inside. Bake Brussels sprouts and pancetta at 425 F for around 25 minutes.
Use Pancetta or Bacon With Roasted Brussels Sprouts
Pancetta is similar to bacon. Both come from the pork belly. Although they are cured differently they can still be interchanged in this roasted Brussels sprouts recipe.
Roasting the Brussels Sprouts until crispy adds a caramel taste and the pancetta gives this recipe a salty, crispy, and sweet flavor punch.
Can't find pancetta? Use crispy bacon instead.
Prepare The Brussels Sprouts For Roasting
- Slice off the hard stem end of the sprout.
- Cut the Brussels sprouts in half to create a level surface. Flat surfaces usually have more surface area touching the pan and promote more areas for crispy browning.
- Remove any outer leaves that have blemishes.
- Toss with olive oil, salt, pepper, and cubed pancetta or bacon.
- Lay the Brussels flat sound down on the sheet pan.
- Cook for 15 minutes on a sheet pan at 425F. Stir around. Place back in oven for an additional 7-10 minutes or until crispy on the outside and tender on the inside.
Troubleshooting Oven Roasted Brussels Sprouts
Some ovens don't work well and won't roast or they "roast" faster from the bottom up instead of the top down.
What ya going to do? Experiment with your oven until you know what and how it works.
Turn up the heat if it's not browning. Turn down the heat if it burns. Vague, I know...
I find that Brussels sprouts crisp up better when cooked on an unlined sheet pan. Having said that, it sure is an easy clean up when the sheet pan is lined. You decide.
Things In My Kitchen:
- 2 Pack 13 x 18 Baking Sheet Pan - Two sheet pans, galvanized steel.
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Crispy Roasted Brussels Sprouts With Pancetta
EatSimpleFood.com
Oven roasted Brussels sprouts are cooked with pancetta on a sheet pan until crispy on the outside and tender on the inside. Bake Brussels sprouts and pancetta at 425 F for around 25 minutes. Can't find pancetta? Use bacon instead.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5
- Category: Side Dish
- Method: Oven
- Cuisine: International
- Diet: Dairy-Free, Gluten Free, Keto, Low Fat, Low-Carb, Paleo
Ingredients
- 4 oz pancetta or bacon, diced ¼ " cubes
- 1lb Brussels Sprouts, rinsed and cut in half
- 2 tablespoon olive oil
- ¼ teaspoon salt
- pinch black pepper
Instructions
- Preheat oven to 425F.
- Cut off the root ends of the Brussels sprouts, slice in half, and place on baking sheet. (line for easy clean up).
- Add diced pancetta or bacon to sheet pan.
- Toss with olive oil, salt, & pepper.
- Lay the Brussels sprouts with the flat cut side down and space out Brussels and pancetta.
- Cook for 15 minutes.
- Take out of oven. Stir around and place back in oven for 7-10 minutes or until crispy.
- Add salt to taste. Happy Eating! Beckie
Notes
- I find that vegetables crisp up better when cooked on an unlined sheet pan. Having said that, it sure is an easy clean up when the sheet pan is lined. You decide.
Serving Suggestion
Serve this crispy roasted Brussels Sprouts with Pancetta recipe with a complementary dish like:
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