Roasted Brussels Sprouts with Pancetta Recipe
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.
How to Make the Best Roasted Brussels Sprouts with Pancetta
These roasted brussels sprouts are a showstopper side dish that proves vegetables can be absolutely delicious. The combination of crispy pancetta and perfectly caramelized brussels sprouts creates layers of savory, smoky flavor that will have even the most skeptical diners asking for seconds.
What makes this recipe special is the technique of starting the sprouts on the stovetop to build flavor and create a slight char, then finishing them in the oven for that perfect crispy exterior and tender interior. The pancetta fat and shallot base creates an incredible foundation, while the white wine adds brightness and helps deglaze the pan for extra depth.
This elegant side dish is perfect for holiday tables, special occasions, or anytime you want to elevate your weeknight dinner. The smokey, rich flavors pair beautifully with roasted chicken, steak, or pork, and it’s sure to convert anyone who thinks they don’t like brussels sprouts.
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.
Ingredients
Main
Instructions
Cooking
- 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, stir, 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 halfway. The leaves should be crispy and the sprouts caramelized.