Bring out the natural sweetness in these Brussels Sprouts by searing, then roasting. The thyme, garlic and pancetta add a savory depth and a squeeze of lemon adds some brightness. The best part? This simple side dish is only 6 ingredients and can be done in one pan! This is a great side dish that goes with just about anything.
Estimated Time 45 minutesminutes
Servings 6Servings
Here's What You Need
1poundbrussels sprouts
8ouncespancetta - diced, not sliced
2clovesgarlic - chopped
½teaspoondry thyme leaves
¼cupChicken Stock
1tablespoonfresh 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.
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.