A side dish of the first-order. These easy, no-angst Roasted Brussels Sprouts with Pancetta from Sweet Daddy D may actually overshadow whatever else is on the plate. Roasting the seared Brussels Sprouts brings out the natural sweetness and makes them tender, not mushy. Garlic, thyme and pancetta lend a nice earthiness and lemon adds a spark! Let’s face it-not everyone is a fan of brussels sprouts, but this recipe will convert a few. The best part...it's only 6 ingredients, you can do it all in one pan and it’s done in about 45 minutes.
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[Publishing Notes: I originally published this recipe in November 2018. It's been popular so I decided to update the recipe and the article. I wanted to keep the recipe simple: the only things I changed were the quantity of the pancetta (I bumped it from 6 ounces to 8 ounces...it's just too good not to add more) and I lowered the stovetop temperature and some cooking times. I think it produces a better consistency if it doesn't cook too long on the stove. I hope you agree...let me know. As far as the article, I hope I have clarified and simplified a few things to make it easier to follow the step-by-step instructions.]
Here's What You Need
- Fresh Brussels Sprouts….that's what I’ve always used, but you could use the frozen Brussels.
- Pancetta is cured pork belly, just like bacon, but unlike bacon, it is not smoked. It contributes to the savory characteristics of this dish. You’ll find it in the deli section at the grocery store where it comes thinly sliced or diced. Go for the diced if it's available as it will hold up better to the searing.
- Chopped garlic
- Dry thyme
- Chicken stock
- Fresh lemon juice
- Kosher salt and fresh ground black pepper
Here's What You Need
I use a heavy cast-iron skillet for this because it's perfect for going from the stovetop to the oven. If you don’t have cast iron, make sure to use something that's oven-safe
Here’s What You Need
First...you have a beer. Recipes don’t get much easier than this one, but its made even easier with a little mise en place. Pop a top of your favorite brew and read through the recipe to make sure you have everything you need and know what you’re going to do with each ingredient. Preheat the oven to 425 degrees. The pancetta should be already cubed, so prepping the Brussels is the hardest task there is here, so...like I said, it’s easy. Just slice off the stem end, remove any loose leaves and slice them lengthwise down the middle. Place them in a colander and rinse, they’ll be ready when you need them.
Rough-chop two or three cloves of garlic and measure out all the other ingredients. A nice swig of beer and you're ready to go.
Fry the Pancetta
Start in a cold cast iron pan. Place the pancetta in the pan, turn the fire to medium and stir it occasionally while the fat renders.
With the medium heat, this will take about 15 minutes. Remove the pancetta with a slotted spoon and place it in a small bowl, leaving as much of that rendered fat as possible...I don’t have to tell you that’s where most of the flavor comes from. Don’t drain the fried pancetta on a paper towel because we want as much of the rendered fat to go back in the pan in a few minutes.
Add the Garlic and Brussels
Add in the garlic and stir that around for about 1 minute.
Next, add the Brussels Sprouts and stir and shake the pan to help get all the Brussels coated with the fat. Do this for about 3 minutes and it will start to brown on the edges.
Add the Herbs and Stock
When the edges start to brown add the thyme, the chicken stock and some kosher salt and ground pepper. This step helps deglaze the pan and incorporate the flavors. Shake the pan back and forth so everything is incorporated. After another 3 or 4 minutes, that little bit of stock should be well on the way to reduction.
Into the Oven and Ready
Now move the skillet from the stovetop right into the preheated 425-degree oven.
Let them roast for 5 to 8 minutes, then check them for doneness by probing a couple of them with a toothpick. You are looking for a slightly tender but fairly firm Brussels. Not too soft or mushy. If the toothpick goes in with a little resistance, you have it. Take the skillet out of the oven, return the fried pancetta to the pan along with any fat that has accumulated in the bowl, then throw in the fresh lemon juice and give it a good stir.
That’s it, all there is to it. Simple as that.
Hints and Tips
- Brussels Sprouts are good for you. They are high in nutrients, rich in antioxidants and a good source of Fiber and Vitamins K and C. If you are interested in learning more about the nutricial value of Brussels sprouts, check out this article.
- Buy a little more than 1 pound of Brussels sprouts-maybe 1 ¼ to 1 ½ pounds. This will help account for the stems and leaves that you remove during cleaning.
- Pancetta can be fairly salty, so you should only salt it slightly at first. Taste at the end and add more salt if desired.
- Make sure to get the diced pancetta. The thinly sliced pancetta may scorch in a hot oven.
- Pancetta is similar to bacon in that it is made from cured pork belly, but it is not smoked as bacon is. Bacon is a good substitute for pancetta in this dish, but the flavor profile may be altered slightly depending on how the bacon was smoked. You can even substitute Prosciutto or Canadian bacon for the pancetta. If the cured pork you use is very lean, a little bacon grease or even butter can be used to help the frying process. I’m betting that it will still be delicious.
- To clean Brussels sprouts, trim a small part of the stem end and remove any loose leaves. Place them in a bowl of cold water and soak for about 30 minutes while any impurities fall to the bottom of the bowl. Then place them in a colander and rinse, then pat dry with paper towels.
- This is best prepared in a cast-iron skillet because it’s heavy and can go from the stovetop to the oven. If you don't have a cast-iron skillet, use any heavy bottom, oven-safe skillet. If you have neither, after sauteing the brussels sprouts in the herbs and stock, place them on a prepared (lightly coated with butter or olive oil) heavy baking sheet for the oven.
- Roasted Brussels sprouts will last about 3 days in the fridge before they start losing their flavor. They also freeze well. Let the Brussels sprouts cool completely, then place in an airtight freezer bag or container and they’ll be fine for about 12 months. The key to the storage (fridge or freezer) is the airtight part. Using a vacuum sealer is an excellent method.
- To reheat Brussels sprouts, place the defrosted Brussels in a 350-degree oven spread out on a baking sheet and heat for about 10 minutes. The microwave is also an option and will only take about 30 seconds to 1 minute depending upon the wattage.
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Yeah You Right!
Roasted Brussels Sprouts with Pancetta
Here's What You Need
- 1 pound brussels sprouts
- 8 ounces pancetta diced, not sliced
- 2 cloves garlic chopped
- ½ teaspoon dry thyme leaves
- ¼ cup Chicken Stock
- 1 tablespoon fresh lemon juice
- Kosher salt and ground black pepper to taste
Here's What You Do
- Trim the end off the Brussels sprouts, remove outer leaves and slice in half length-wise.
- Rinse Brussels in a colander and set aside.
- Preheat oven to 425 degrees.
- Add the diced pancetta to a cold cast iron pan (or other heavy bottom-oven safe pan).
- Turn the heat to medium under the pan and sauté the pancetta to render out the fat, about 15 minutes.
- Once the pancetta has rendered, remove it from the pan (but leave the fat) and set aside in a bowl and reserve for to use later. Make sure to catch any fat remaining on the pancetta and add that back in with the pancetta later.
- Add the chopped garlic and stir in the pancetta fat for about a minute.
- Add the Brussels sprouts to the pancetta fat and sauté over medium heat until starting to brown on the edges, about three minutes.
- Add the thyme, salt and pepper and chicken stock and mix well.
- Continue to sauté for another 3 or 4 minutes over medium heat while the stock reduces. Tis will deglaze the pan and help bring the flavors together.
- Place the cast iron pan in the 425-degree oven and roast for about 5 to 8 minutes or until Brussels sprouts are tender but firm when probed with a toothpick. You do not want them soft, just barely tender. Crisp edges on some leaves is perfect.
- Remove from the oven, add back the fried pancetta and squeeze some lemon juice over the brussels sprouts. Taste and add more salt and pepper if needed. Mix well and serve.
Recipe Notes
- Brussels Sprouts are good for you. They are high in nutrients, rich in antioxidants and a good source of Fiber and Vitamins K and C. If you are interested in learning more about the nutricial value of Brussels sprouts, check out this article.
- Buy a little more than 1 pound of Brussels sprouts-maybe 1 ¼ to 1 ½ pounds. This will help account for the stems and leaves that you remove during cleaning.
- Pancetta can be fairly salty, so you should only salt it slightly at first. Taste at the end and add more salt if desired.
- Make sure to get the diced pancetta. The thinly sliced pancetta may scorch in a hot oven.
- Pancetta is similar to bacon in that it is made from cured pork belly, but it is not smoked as bacon is. Bacon is a good substitute for pancetta in this dish, but the flavor profile may be altered slightly depending on how the bacon was smoked. You can even substitute Prosciutto or Canadian bacon for the pancetta. If the cured pork you use is very lean, a little bacon grease or even butter can be used to help the frying process. I’m betting that it will still be delicious.
- To clean Brussels sprouts, trim a small part of the stem end and remove any loose leaves. Place them in a bowl of cold water and soak for about 30 minutes while any impurities fall to the bottom of the bowl. Then place them in a colander and rinse, then pat dry with paper towels.
- This is best prepared in a cast-iron skillet because it’s heavy and can go from the stovetop to the oven. If you don't have a cast-iron skillet, use any heavy bottom, oven-safe skillet. If you have neither, after sauteing the brussels sprouts in the herbs and stock, place them on a prepared (lightly coated with butter or olive oil) heavy baking sheet for the oven.
- Roasted Brussels sprouts will last about 3 days in the fridge before they start losing their flavor. They also freeze well. Let the Brussels sprouts cool completely, then place in an airtight freezer bag or container and they’ll be fine for about 12 months. The key to the storage (fridge or freezer) is the airtight part. Using a vacuum sealer is an excellent method.
- To reheat Brussels sprouts, place the defrosted Brussels in a 350-degree oven spread out on a baking sheet and heat for about 10 minutes. The microwave is also an option and will only take about 30 seconds to 1 minute depending upon the wattage.
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