Next up in my Thanksgiving series is roasted brussel sprouts. This recipe leans more towards the Italian than the Southwest (you can take the girl out of the neighborhood…) but still works well with my Hatch Chile Turkey Recipe, Chiltepin Cranberry Sauce and Chorizo Stuffing. Or, you can just make it for dinner as I do about once a week.
Roasted brussel sprouts have to be one of my husband’s favorite foods and are on our menu year round. Our favorite version is this one with pancetta (Italian bacon) and shallots. The joke in my house is that whenever I ask my husband to make dinner, he says, “Okay, I’ll make roasted brussel sprouts.” That’s it, brussel sprouts, period, end of story. I look at him puzzled (How about a protein? Maybe a starch?) and then the kids start complaining. It’s at that point that I resume my dinner making duties. At least he was willing to make something…or maybe his plan was to have me make everything… Hmmm. Well, that’s a mystery for another day – kind of like when he pretends not to know how to make the bed. But the point is, he REALLY likes his roasted brussel sprouts.
Luckily for me this is one of the easier dishes to make. I know, I know, I always say these recipes are easy, but it really is. Everything cooks in one dish and the cleanup is effortless as long as you line your baking or roasting pan with a non-stick cooking spray. I always use my Le Creuset roaster. (Picture below) I love that thing – had it if for about 10 years and use it all the time. After that, you just start layering ingredients. Toss it all together and place it in your oven. See, easy!
The brussel sprouts are roasted uncovered so they get crispy, almost burnt (how my husband likes them), but you can cook them for less time if you prefer ‘cooked’ to ‘charred’. The shallots caramelize and the pancetta gets a fried effect without the frying, so it’s nice and crunchy and not undercooked and chewy. And the crushed garlic cloves just add their flavor to the dish without being overpowering. Between the crispy brussel sprouts, the tender shallots and crunchy pancetta, the taste and texture of each ingredient comes through in every bite. The flavors all complement each other and take an ordinary side dish and make it truly gourmet.
It is the perfect time of year to enjoy this roasted brussel sprout recipe with temperatures dropping and the holidays rapidly approaching. Add this recipe to your Thanksgiving dinner or a night with friends and family. And the bonus? It’s actually pretty healthy.
Either way, I’d love to hear if you liked it so leave me a comment and tell me everything!
Roasted Brussel Sprouts
2 lbs brussel sprouts, cleaned, stem removed and halved
2 garlic cloves, smashed
1 pkg pancetta, diced
2-3 shallots, sliced
3-4 tbsp olive oil
1-2 tsp salt
½ tsp pepper
1 tsp garlic powder
Rinse brussel sprouts with water. Cut off the stem end and slice in half. Spray a large baking or roasting dish with non-stick cooking spray. Put brussel sprouts in pan. Add sliced shallots, smashed garlic and diced pancetta. Sprinkle with salt, pepper and garlic powder. Toss in olive oil. Bake on 425 degrees for 40-45 minutes, stirring often. Remove and serve.