I never really liked Brussels spouts growing up, it wasn’t until my wife tricked me into eating her take crispy Brussels sprout leaves that I finally came around to them and now I can’t get enough.
This is a really simple recipe that we have in our regular rotation. It’s great because our kids love it and it’s also really easy to modify so you’re not eating the same thing every night.
The recipe below is our most common variation of this dish with just pancetta added but you can also toss the sprouts with thinly sliced onions and garlic, add a splash of balsamic vinegar to give it a little sweetness and tang, sprinkle some parmesan cheese and/or panko breadcrumbs for added crunch.
There’s no end to how you can mix up this basic recipe and I’d love to hear what you do with it in the comments. Enjoy!
Crispy Brussels Sprouts w/ Pancetta
4
servings10
minutes20
minutesIngredients
1 Pound Brussels Sprouts
2 Ounces Pancetta (diced)
2 Tbsp Olive Oil
Salt & Pepper
Directions
- Preheat oven to 350 degrees on convection.
- Prepare the Brussels sprouts by cutting off the bottom of the stem and separating the loose leaves. Continue trimming the stem until all of the leaves are loose and only a small cluster remains and cut in half.
- Spread the loose leaves out on a large sheet pan. Sprinkle the diced pancetta, olive oil, salt and pepper over the loose sprouts and toss to coat.
- Cook the Brussels sprouts in the oven for 15-20 minutes until browned and crispy.
Notes
- This is a super simple but very delicious recipe that my kids can’t get enough of. It can also be modified by adding some balsamic vinegar or thin slices of onion and/or garlic. You can also sprinkle some grated parmesan over the sprouts during the last few minutes of cooking.
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