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)
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)
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.