Roasted Brussel Sprouts & Pancetta

Side dishes can often be an after thought. I find myself going with one of the three default, “everyone likes these” recipes all the time but I’m constantly looking for new ideas. Growing up I wouldn’t touch a brussel sprout but after trying them at a local restaurant, I decided I needed to start experimenting with them more in the kitchen. This recipe is adapted from one in the Sheet Pan Suppers cookbook. It’s easy to pull together and the flavors are incredible! Enjoy!
Xx, Heather

-INGREDIENTS-

3 Tablespoons, extra virgin olive oil

2 lbs brussel sprouts, trimmed and halved

4 ounces pancetta, diced

1 shallot, thinly sliced

3 cloves of garlic, minced

1/2 teaspoon fresh thyme

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

-PREPARATION-

1.Preheat oven to 425 degrees F, with rack in center of oven.

2. Toss together brussel sprouts, extra virgin olive oil, pancetta, shallot, garlic, thyme, salt, and pepper in a bowl and mix well.

3. Spread mixture in a sinlge layer on a sheet pan and roast until the pancetta is crisp and the brussel sprouts are browned and slightly charred, 20-30 minutes.

4. Remove the sheet pan from the oven and transfer the contents to a serving bowl. Serve immediately.

5. Optional – add shaved parmesan, pomegranate seeds or toasted pine nuts to the top.