Their flavor was surprisingly delicious, not as bitter or cabbage-like as I was expecting. The pancetta in this recipe gives them a delicious, salty flavor. These Brussels sprouts made many a non-sprout eater huge fans!!
Brussels Sprouts with Pancetta Bits
- 1 & 1/2 lbs. Brussels sprouts
- 1/4 lb. pancetta, cubed into 1/4" cubes
- salt & pepper
Preheat oven to 400 degrees.
Cut Brussels sprouts in half. Put them in a deep skillet or wide pot and cover with water until water is about 1/2" above the sprouts. Cover and bring to a lightly rolling boil. Cook for about 10 minutes, or until bright green and beginning to soften.
Meanwhile, heat a skillet over medium-high heat. Cook pancetta bits until crispy. Remove from heat and spoon out pancetta bits with a slotted spoon, reserving grease. Set aside.
Add Brussels sprouts to pancetta grease, tossing to coat. Spread Brussels sprouts out on a cookie sheet and roast in oven for 10-15 minutes, until lightly browned on edges.
Place in serving bowl and top with pancetta bits.