You may have seen and cooked Roasted Brussels sprouts many times over the past couple of years. They are so easy to make and has been said to make fans out of Brussels sprout haters! This recipe includes takes care of any salty/sweet craving with Maple syrup (100% pure) and Pancetta, which is cured, and the focus is really on how this happens. This can be done simply with salt, but spices and other aromatics are often added to infuse the pancetta with particular flavors. If you are vegan, vegetarian, kosher, etc. you may either leave the pancetta out or replace it with turkey bacon or vegan “bacon” alternatives.
1 1/2 lbs. Brussels sprouts
3 TBS. Canola oil
1/2 tsp. Sea Salt
Freshly ground black pepper
3 TBS. pure Maple Syrup
1 cup Pancetta, diced into small pieces
Preheat oven to 375 degrees F.
• Cut the stem off and remove any yellow or brown outer leaves. Cut the Brussels sprouts in half.
• Combine the sprouts, olive oil, salt and pepper in a large bowl, and toss to fully coat.
• Spread Brussels sprouts on one large baking sheet (or two smaller baking sheets) in a single layer and place in the oven.
• Bake for 15 minutes. With a wooden spoon to stir sprouts around the baking sheet. Bake for 15 minutes more. Drizzle the maple syrup over the sprouts and carefully fold to coat . Bake for 10 more minutes.
• As the Brussels sprouts are roasting, you can go ahead and cook the pancetta in a large saute pan (cast iron is best!) over medium-low heat, stirring occasionally, until crisp. Once that’s done remove the pan from the heat and set aside.
• Remove the roasted Brussels sprouts from your oven and spoon the pancetta (or alternatives) over the sprouts and again fold lightly to combine. Best when served immediately.
Recipe Thanks to SayYes.com with a few tweaks from Naturally Nourishing