The holiday season is almost here! With Thanksgiving falling so late this year, our anticipation of the holiday (and the feast!) is even bigger than ever. You know we don’t care about the turkey over here, so bring on the sides, baby! One of our favorite Thanksgiving sides is a nice big dish of Brussels sprouts… with pancetta, of course!
Roasted Brussels Sprouts | Bobby Flay
Brussels sprouts have a bad rap, but people seriously need to get over it because when you combine this little cabbage with delicious pancetta, you’ll be craving these sprouts every night. Cindy, a former Brussels sprouts hater, first tasted this dish at a dinner party. She decided to be polite and eat it, but ended up falling madly in love with the sprouts.
This recipe starts with some pretty healthy characters – sprouts, potatoes and shallots.
Cut the potatoes into quartered pieces that will cook easily. Trim the sprouts and peel off the outer layer that may be brown (and yucky looking) and halve them.
Look! A mini onion! For those of you self-proclaimed non-cooks, this is a shallot. It’s found in the produce section by the onions. Don’t’ be afraid of it. It’s the onion’s cousin. Or something like that.
Open a package of pancetta – Volpini is our fave! – and cook until golden brown and crisp.
Remove the pancetta from the pan and place it on a plate lined with paper towels, but don’t get rid of the drippings. That’s the best part, right?
Add the shallots/onion cousins to the pan and cook until soft.
Add the Brussels Sprouts and potatoes, and toss to combine. Season the veggies with salt and pepper, and roast until the sprouts and potatoes are cooked through and golden brown.
When the veggies are golden brown, remove them from the oven.
Stir in the butter (yum!) and lemon juice.
Transfer the sprouts and potatoes to a platter and top with your crispy pancetta. Then be prepared to fall in love with the bad boy of vegetables – Brussels sprouts.
Here’s the recipe:
3 tablespoons olive oil
1/2 pound sliced pancetta, diced
4 shallots, thinly sliced
1 pound Brussels sprouts, trimmed and halved
8 baby Yukon gold potatoes, quartered
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 lemon, juiced
Preheat oven to 425 degrees F.
Heat oil over medium heat in a roasting pan or large skillet. Add the pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice. Transfer to a platter and top with the reserved pancetta.
Nom. nom. nom.