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Roasted Brussels Sprouts with Pancetta Photo

Roasted Brussels Sprouts with Pancetta Recipe

David Dial
Roasted Brussels Sprouts with Pancetta cook up beautifully in a cast iron skillet. You'll love the pancetta!
2 from 32 votes
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Cuisine Cast Iron Cooking
Servings 4
Calories 230 kcal

Ingredients
  

  • 4 ounces Pancetta Diced
  • 16 ounces Brussels Sprouts
  • 2 tablespoons Olive Oil
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Garlic Minced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Instructions
 

  • Preheat oven to 400°F.
  • Place a large cast iron skillet over medium heat. Add the diced pancetta and cook for 5-6 minutes, stirring occasionally, or until slightly crispy.
  • Meanwhile, rinse Brussels sprouts and slice each one in half lengthwise. Place sliced sprouts in a medium bowl. Add olive oil, lemon juice, minced garlic, salt and pepper. Stir until sprouts are evenly coated.
  • Add the sprouts to the skillet with the cooked pancetta. Stir until well mixed. Place skillet in oven and roast for 15 minutes.
  • Stir the sprouts and return the skillet to the oven for 15-17 more minutes, or until sprouts are golden brown in color.

Nutrition

Calories: 230kcalCarbohydrates: 9gProtein: 4gFat: 18gSaturated Fat: 7gSodium: 629mgFiber: 4g
Keyword Brussels Sprouts, Cast Iron Cooking, Roasted, Side Dishes, Vegetables
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