Roasted Brussels Sprouts with Pancetta and Pine Nuts

This is a Thanksgiving side that I first made in 2010, and have made by request every year since.

They need to be made the day of Thanksgiving (which is sort of against everything we preach), BUT they can be served warm or room temperature which is helpful with the timing of everything.

  

Roasted Brussels Sprouts with Pancetta and Pine Nuts

Serves 3-4 (should be at least doubled for a Thanksgiving side)

Ingredients:

Brussels Sprouts, 1 lb

Pancetta – can substitute thick cut bacon, 3 Tbs (or 2 ounces)

Olive oil – 2 tsp

Sea Salt – 1/4 tsp

Freshly Ground Black Pepper

Pine nuts – less than 1/4 cup

Granulated Sugar – 1 Tbs (optional but recommended)

Fresh Parmesan

Directions:

Save yourself time and buy the pre-washed brussels sprouts and chopped pancetta.

Preheat your oven to 400 degrees

Cut the brussels sprouts in half and remove any grey/brown bits

Combine top five ingredients together in a bowl

Place on an aluminum foil lined cookie sheet, best if they don’t touch so they will roast instead of steam

Roast for 40 minutes, turning once.

While roasting, place pine nuts and sugar into a heated, dry skillet. Stir these constantly as they can burn in the blink of an eye. These will take 5 minutes max.

Once Brussels sprouts are done, put into serving dish and top with sugared pine nuts, freshly grated parmesan and ground black pepper.

Serve.

Enjoy!

 

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