Description
Our Roasted Brussel Sprouts with Pancetta recipe is a flavorful and delicious side dish for any occasion! Easy enough for any meal!
Ingredients
Scale
- 20–25 fresh brussel sprouts
- 2 tablespoons of extra virgin olive oil
- 1 teaspoons kosher salt, divided
- 2 tablespoons butter (use ghee to make Whole30)
- 1 1/2 tablespoons shallots, diced
- 1/2–3/4 cup pancetta, diced
- 1/2 teaspoon fresh lemon zest, minced
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Prep: Preheat oven to 350 degrees F. Clean and remove the ends and outer layers of each brussel sprout. Cut them in half, lengthwise.
- Season: Place brussel sprouts in a large bowl. Add olive oil and salt; toss to coat evenly.
- Bake: Place brussel sprouts on aluminum foil or sheet pan lined with parchment paper and roast in preheated oven for 20-25 minutes; flip halfway through the cooking process. Remove brussel sprouts and set aside.
- Skillet: In a large cast iron skillet, add butter and let melt. Then add shallots and let sweat about 2-3 minutes, stirring constantly on medium. Add pancetta and lemon zest. Let cook, stirring constantly, about 5 minutes. Add roasted brussel sprouts, pepper and red pepper flakes (if using). Mix everything together.
- Serve: enjoy immediately!
Notes
- Paleo/Whole30: double check the pancetta ingredients and use ghee instead of butter.
- Dairy-Free: to make dairy-free you can use vegan butter.
Nutrition
- Serving Size: 6oz
- Calories: 114
- Sugar: 1.6 g
- Sodium: 238.8 mg
- Fat: 9.6 g
- Carbohydrates: 6.3 g
- Protein: 2.6 g
- Cholesterol: 11.7 mg