Today we are leveling up the plain ol brussels sprouts and making them epic with this recipe! There’s so many layers of flavor with salty, sour, and sweet that make these brussels sprouts perfectly balanced and so addicting. These roasted pancetta brussels sprouts are so easy to make it would be the perfect everyday side and also a great Holiday dish to add to the family table!
Make the dressing while the brussels sprouts and pancetta are cooking! All you have to do is add all the ingredients into a jar that has a lid and shake it up. Easy peasy, then drizzle it right over the roasted brussels sprouts once you remove them from the oven. Top with dried cranberries and parmesan cheese!
INGREDIENTS
- 2 lbs brussels sprouts
- 4 ounces of pancetta, cubed
- 1/2 cup dried cranberries
- 1/2 cup Parmesan
- Salt & Pepper to taste
- Avocado oil
VINAIGRETTE INGREDIENTS
- 2 tbsp white wine vinegar
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp honey
- 4 tbsp avocado oil
- 1 garlic clove, minced
INSTRUCTIONS:
- Preheat the oven to 400 F degrees. Soak brussels sprouts in water and some white vinegar to clean for about 10 minutes to clean & rinse. Cut stems off and halve the brussels sprouts vertically and place on a parchment lined baking sheet. Season brussels sprouts liberally with salt & pepper and coat with avocado oil. Add pancetta to the baking sheet and mix everything together with a spoon to coat the oil and seasonings to the brussels sprouts. Turn all brussels sprouts down so that the open centers are directly on the backing sheet
- Bake for 25 mins or until fork tender and pancetta is browned and crispy, remove from oven
- While the brussels sprouts and pancetta are roasting in the oven, make the vinaigrette by mixing all ingredients together in a mason jar, shake well
- Add cooked brussels sprouts and pancetta to a bowl and top with dried cranberries, parmesan cheese, and vinaigrette, toss together and serve
Pancetta Brussels Sprouts
Ingredients
- 2 lbs brussels sprouts
- 4 ounces of pancetta, cubed
- 1/2 cup dried cranberries
- 1/2 cup Parmesan
- Salt & Pepper to taste
- Avocado oil
- 2 tbsp white wine vinegar
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp honey
- 4 tbsp avocado oil
- 1 garlic clove, minced
Method
- Preheat the oven to 400 F degrees. Soak brussels sprouts in water and some white vinegar to clean for about 10 minutes to clean & rinse. Cut stems off and halve the brussels sprouts vertically and place on a parchment lined baking sheet. Season brussels sprouts liberally with salt & pepper and coat with avocado oil. Add pancetta to the baking sheet and mix everything together with a spoon to coat the oil and seasonings to the brussels sprouts. Turn all brussels sprouts down so that the open centers are directly on the backing sheet
- Bake for 25 mins or until fork tender and pancetta is browned and crispy, remove from oven
- While the brussels sprouts and pancetta are roasting in the oven, make the vinaigrette by mixing all ingredients together in a mason jar, shake well
- Add cooked brussels sprouts and pancetta to a bowl and top with dried cranberries, parmesan cheese, and vinaigrette, toss together and serve
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