Roasted Brussels Sprouts with Crispy Pancetta

This is one of our favorite go-to recipes. I make it several times a month. It’s super easy, full of flavor, complements a variety of main dishes and even non-Brussels sprouts lovers have been converted (myself previously among them!)

Roasted Brussels Sprouts with Pancetta (or bacon)
by Amy Love, Real Food Whole Health

1 stalk Brussels sprouts, or about a pound of sprouts off the stalk,  organic is best
3 rounds/slices of pancetta or 3-4 slices bacon, organic, uncured
Lard, (pastured, non-hydrogenated), coconut oil, ghee or other healthy cooking fat
Unrefined sea salt
Freshly ground black pepper
Organic granulated garlic 

Cut stems off the sprouts and remove the outer leaves.
Cut each sprout in half.
In a large saute pan (not non-stick), crisp the pancetta or bacon.
If your pancetta is very lean, add some cooking fat.
Remove from pan when browned and set aside for later.
Add any additional cooking fat needed to the pan.
Add sprouts, cut side down.
Season with salt, pepper and granulated garlic.
Allow sprouts to brown, stirring occasionally or shaking pan.
Turn them over, allowing both sides to caramelize to your liking.
Add cooked pancetta or bacon back to the pan and serve hot.
May melt butter over the top just before serving.

You can also add onions, fresh garlic or other veggies to this dish.
Saute the more delicate veggies in between browning the pancetta/bacon (after removing it from the pan) and before adding sprouts. They will burn otherwise.
The heartier vegetable additions can be added with the sprouts, but don’t overcrowd the pan as you want even caramelization. (this equals yumminess!!)
Parmesan Reggiano or Pecorino Romanobalsamic vinegar, or nuts like pecanswalnuts, hazelnuts or macadamia nuts can be added at the end.

Comments are closed.