Roasted Brussels Sprout and Pancetta

Brussels sprouts are a cruciferous vegetable that is often overlooked in favor of its more popular cousin, broccoli. But Brussels sprouts are just as delicious and nutritious as broccoli, and they can be roasted to perfection in just 20 minutes. This recipe for Roasted Brussels Sprouts and Pancetta is a great way to enjoy this healthy vegetable. The pancetta adds a salty, savory flavor to the Brussels sprouts, and the olive oil helps to caramelize them. The result is a dish that is both delicious and healthy.

Brussels sprouts have been around for centuries, but they only recently became popular in the United States. In the 1950s, frozen Brussels sprouts were introduced to American consumers, and they quickly became a staple of the American diet. However, in recent years, fresh Brussels sprouts have become more popular, and people are starting to appreciate the unique flavor of this vegetable. This recipe for Roasted Brussels Sprouts and Pancetta is a great way to enjoy fresh Brussels sprouts. The pancetta adds a salty, savory flavor to the Brussels sprouts, and the olive oil helps to caramelize them. The result is a dish that is both delicious and healthy.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 8 ounces pancetta, diced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, toss Brussels sprouts, pancetta, olive oil, salt, and pepper.
3. Spread evenly on a baking sheet.
4. Roast for 20-25 minutes, or until Brussels sprouts are tender and browned.
5. Serve immediately.

Why It Works

• Roasting Brussels sprouts brings out their natural sweetness and caramelizes them.
• Pancetta adds a salty, savory flavor to the Brussels sprouts.
• Olive oil helps to caramelize the Brussels sprouts and prevents them from drying out.