This recipe is perfect for people who typically object to the strong flavor (and smell) of Brussels sprouts. On two separate occasions, friends quickly turned up their noses and said ‘I hate les choux de Bruxelles (Brussels sprouts)’. But they both really enjoyed this version and discovered that Brussels sprouts actually can be pretty darn tasty! With this recipe, I let the Brussels sprouts get almost overcooked so they, and the shallots and pancetta, are nice and crispy and slightly charred.
Crispy Brussels Sprouts
Servings: 4
Prep Time: 15 minutes
Cooking Time: about 25 minutes
1 ¼ pounds (600 g) Brussels sprouts, cleaned
1 large shallot, sliced in thin rounds
3 ½ ounces (100 g) pancetta, sliced about ¼-inch thick
Salt & freshly ground black pepper
¼ cup (60 ml) good olive oil
Preheat oven to 400° F (205° C).
Trim the brussels sprouts (cut off end of the stalk) and cut them in half or in quarters if they are very large. If there are any loose leaves, include them. Dice the pancetta.
In a medium bowl, place the brussels sprouts, sliced shallots and pancetta. Add about ½ teaspoon of salt and some freshly ground black pepper. Pour in the olive oil and gently fold all the ingredients together until evenly coated with the olive oil.
Spread the mixture out on a large, rimmed baking sheet. Roast for about 25-30 minutes until the brussels sprouts are tender and slightly charred and the pancetta is crispy. Serve hot. The brussels sprouts can be made ahead and reheated in the oven, but they are best served immediately.
And bon appétit!
