Roasted Brussels Sprouts with Pancetta Recipe
Active Time: 15 minutes
Total Time: 40 minutes
Ease of Preparation: Easy
- 2 to 3 ounces diced pancetta
- 1 pound Brussels sprouts, halved
- 1/4 cup packed light brown sugar
- 2 teaspoons crushed red pepper flakes
- Kosher salt and freshly ground white pepper
Preheat the oven to 450 degrees F.
Heat a large cast-iron skillet over medium heat and saute the pancetta, stirring frequently, until crispy, 2 to 3 minutes. Remove the pancetta and drain on paper towels.
Add the Brussels sprouts, brown sugar and red pepper flakes to the rendered pancetta fat in the skillet, season with salt and black pepper and toss to evenly coat. Spread the sprouts in the skillet in an even layer cut-side down.
Roast until tender and browned, 25 to 30 minutes. Garnish with the crispy pancetta.
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