Roasted Brussels Sprouts with Pancetta

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  • 8-10 slices pancetta, about 1/5 of a pound, sliced
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 small red onion, sliced thinly (with the grain)
  • 2 cloves garlic, minced
  • 1/3 cup olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup plain toasted breadcrumbs


Preheat oven to 400°F.
In a skillet, cook pancetta until browned, set aside when done and reserve fat in skillet.
In a large bowl, toss Brussels sprouts, sliced onion, garlic, olive oil, salt and pepper flakes and reserved fat from skillet. Place mixture on a foil-lined baking sheet or casserole dish and roast 30-40 minutes, stirring halfway through cooking, until browned and tender.
Add pancetta and breadcrumbs and toss to combine. Return to oven for an additional 5-7 minutes. Serve hot or room temperature.

This dish is even more amazing topped with 1/3 cup crumbled gorgonzola cheese and/or 1/3 cup chopped Marcona almonds.
Recipe from Central Market Shoreline - Culinary Resource Center
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