Pancetta Roasted Brussels Sprouts
Enjoy crispy Bertolli® Olive Oil Pancetta Roasted Brussels Sprouts, the perfect holiday side dish, served with a drizzle of balsamic glaze!
Thanksgiving is right around the corner and if you’re like most people, you want to make easy recipes and serve good food. I don’t know about you, but I also want to be organized, because then I find that I enjoy hosting much more. So today we’re sharing one of our favorite Brussels Sprouts recipes!
Pancetta Roasted Brussels Sprouts
We all have our classic favorites, but this year we’ve stepped things up a notch with this Pancetta Roasted Brussels Sprouts side dish.
Gather these ingredients:
- Brussels sprouts
- Pancetta: I buy it already cut into small pieces at Trader Joe’s (comes in 4 oz packets)
- Olive oil: We love Bertolli® Organic Extra Virgin Olive Oil
- Kosher salt and freshly ground black pepper
- Fresh sage
- Balsamic glaze
With more than 150 years of expertise and passion for creating the world’s best olive oil, we love using Bertolli® Organic Extra Virgin Olive Oil as the key ingredient in our recipe today!
This brand was founded in 1865 in Lucca, Italy by Francesco Bertolli, with his core belief that “simplicity is the essence of great tasting food.”
We love the robust flavors in these Pancetta Roasted Brussels Sprouts!
How do you roast Brussels sprouts?
The key to a good Brussels Sprouts side dish it to make sure they are served hot out of the oven (don’t forget to add the balsamic glaze – perfection!), and that you cook them long enough to be nice and crisp. It’s okay for the miscellaneous leaves that fall off to get nice and crispy black, too (so good).
- First, preheat oven to 400 degrees.
- Place the Brussels sprouts on a baking sheet (I line with parchment paper), including some of the loose leaves.
- Add the pancetta, olive oil, salt, and pepper. Mix together with a spoon (or you can use your hands).
- Roast the Brussels sprouts until they’re tender and nicely browned and the pancetta is cooked. Rearrange on the baking pan once during roasting.
- Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again.
- Salt and pepper to taste and serve!
How to be organized for Thanksgiving
- Choose all of your recipes and organize them (print out, staple together, grab your cookbook, and put in one place). That way you can organize your shopping list.
- Write out your grocery shopping list by stores. Make sure you order your turkey or have a plan for where you will be buying it. Decide how you will be cooking the bird (brine, roasting, using a bag, smoking, etc.)
- Count the guests coming to dinner and come up with a tablescape plan. Using one tablecloth or 2? Which plates and glasses, and are you buying paper napkins or using cloth? Come up with a simple theme. Some ideas are pumpkins in the table’s center, greenery with pears and apples, or small vases with fall colored flowers and candles. Keep it simple!
Delicious Side Dishes you may want to try:
My number one tip this year is to streamline the menu with easy side dishes, recipes that will complement the turkey!
Pancetta Roasted Brussels Sprouts (in place of green beans)
Slow Cooker Mashed Potatoes
Easy Mashed Sweet Potatoes
Delicious Carrot Souffle Side Dish Recipe
My mom’s BEST Cranberry Grape Walnut Salad
This amazing salad: Shaved Brussels Sprouts Salad
Green Bean Casserole [Real Mom Kitchen}
Loaded Cauliflower Mash Bake [Skinnytaste].
When the meal comes together, and you’re ready to say grace and dig in, just remember to sit back, relax, and breathe. The moments ahead are precious, and you may not have the same people around your table next year. These table moments that we experience are sacred!
I think my favorite part of Thanksgiving dinner (besides the people) is the side dishes! How about you?
Get the Recipe:
Pancetta Roasted Brussels Sprouts
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and cut in half
- 4 ounces pancetta, cut in small pieces
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 Tbsp. fresh sage, finely chopped
- 1 Tbsp. balsamic glaze
Instructions
- Preheat oven to 400 degrees. Place the Brussels sprouts on a baking sheet (I line with parchment paper), including some of the loose leaves. Add the pancetta, olive oil, salt, and pepper. Mix together with a spoon (or you can use your hands).
- Roast the Brussels sprouts for 25-30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Rearrange on the baking pan once during roasting.
- Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Salt and pepper to taste and serve!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
