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Roasted Brussels Sprouts with Pancetta

Posted by Denise on December 13, 2011

roasted brussels with pancetta final

Add this delicious Brussels sprouts recipe to your favorite fall and winter meals.

 

Brussels sprouts are one of Glenn’s favorite veggies. I like them, too, but not as much as he does. He prefers them steamed and plain, but sometimes I want to change them up a bit. This recipe appealed to both of us.

Brussels sprouts were first thought to have been cultivated in ancient Rome, but became more commonly grown around Brussels, Belgium, in the 1500’s and gradually became more widely grown from there. Because of this, the sprouts got their name from Brussels. Eventually, Brussels sprouts became available in the rest of world. Brussels sprouts are small members of the cabbage family, which you can tell the instant you look at them. They look like tiny little cabbages, complete with very small overlapping leaves. They also taste and smell sort of like cabbage. Just don’t overcook them or they turn an unappealing gray color and smell like sulfur! Brussels sprouts contain a variety of healthy vitamins useful in protection against cancers and other diseases, as well as dietary fiber.

Pancetta is a spiced, cured Italian bacon. I fried it in whole slices and since it is rolled before it is cured, it crinkled up lots. It really didn’t matter since I chopped it into small bits, but if you ever want large, flat pieces, a different method would be needed!

This recipe came from the recent Southern Living Best Fall Recipes cookbook magazine. We followed the recipe pretty much as written. The only thing we might do different next time is to add a little crushed red pepper for a little zing. We did clarify the instructions slightly. When preparing Brussels sprouts for cooking, rinse them and trim the stem end, removing any discolored or dry outer leaves. For this recipe we are cutting the sprouts in half lengthwise.

 

 

Roasted Brussels Sprouts
with Pancetta

Serves 8

 roasted brussels sprouts with pancetta ingredients

 Ingredients for Roasted Brussels Sprouts with Pancetta 

Ingredients

 

2

lb. Brussels sprouts, trimmed and halved lengthwise

2

Tablespoons olive oil

¼

teaspoon salt

¼

teaspoon pepper

6

1/8 inch thick pancetta slices

1

Tablespoon freshly grated Parmesan cheese

 

 

Instructions

1.   Preheat oven to 425° F. Place the Brussels sprouts in a 15- x 10-inch jelly roll pan. Drizzle olive oil over the top of the sprouts. Add salt and pepper to them and toss together.

 

    brussels sprouts cleaning  brussels sprouts cutting in half

  brussels with olive oil, salt and pepper

 

 

2.   Bake between 17 and 20 minutes or until sprouts are tender and the edges are lightly browned, stirring occasionally.

 

  roasted brussels sprouts

 

 

3.   Meanwhile, cook the pancetta in a large skillet over medium heat for 8 to 10 minutes or until crisp. Drain pancetta on paper towels. Crumble the pancetta and save for later.

 

  frying pancetta for brussels sprouts pancetta with sprouts browned 2

  chopping pancetta into bits

 

 

4.   Remove sprouts from the oven and place in a large serving dish. Grate Parmesan cheese over the Brussels sprouts. Top with crumbled pancetta.

 

  brussels sprouts with pancetta final 2

 

 

roasted brussels sprouts with pancetta final 3

 

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