Many members of my family either cringe or look at me with shock when I declare that I really like roasted brussels sprouts. Since discovering the art of roasting vegetables, some that I couldn’t stand as a kid have now become my faves. That flavor that comes out from the roasting process is simply wonderful. After playing around with several roasted brussels sprouts recipes, I’ve become a fan of this adaptation for roasted brussels sprouts with potatoes and pancetta. Yum!
I’m not always good at getting all my ingredients ready prior to starting a recipe. I often think I can prep on the fly, especially if I’ve made it several times. That leads to some panicked calls to my hubby for “help!” when I need to add an ingredient to a recipe, don’t have it prepped, and can’t leave the stove to get it. Planning ahead to document a recipe for the blog helps me be prepared and get some extra pictures for the blog post. Forgive the paper plate in the prep picture, ha ha!
This recipe is easy to make, requires only one pan, assuming you have a large saute pan that can transition from the stove top to the oven.
I like to halve my brussels sprouts so that the cut sides get nice and caramelized when roasting. Any kind of potato can be used…so grab whatever kind you like or have on hand. I alternate between baby yukon gold and fingerling potatoes with this recipe. To ensure even cooking, it is best to cut them into chunks similar in size to the halved brussels sprouts.
I like use diced pancetta, however you could omit it for a vegetarian option or substitute with crisped and chopped pancetta slices or bacon if you prefer. Sauteing the diced pancetta in olive oil until crisp provides a deep flavor base for the dish.
Once the pancetta is crisp, you can remove it from the pan and drain on a paper towel, setting it aside to add back in to the roasted brussels later. It keeps it from getting over-crisped in the roasting process. That being said, I completely forgot that step one time and discovered it’s not necessary to do so. Mike, my main seasoned sampler, and I prefer to leave the pancetta in the pan.
Next, add the sliced shallots to the pan and saute until soft. Add the brussels and potatoes to the pan, season, and stir to coat the vegetables with the oil in the pan. Then pop the pan into the oven to roast the vegetable!s.
PSA: Remember that the handle of the pan will be super hot when you take it out of the oven. It is easy to forget once it’s pulled out of the oven and sitting on your stove top. I have walked back up to the stove top and grabbed the handle to move the pan and burned the daylights out of my palm and fingers. Ouch! Keep a towel, potholder, or handle cover close by to protect your hands from that hot handle!
Once out of the oven, melt in a little butter and add a squeeze of lemon juice. Stir to combine and serve with your favorite main dish. Enjoy!
Roasted Brussels Sprouts with Potatoes and Pancetta
Ingredients
- 2-3 Tbsp olive oil
- 1/2 lb pancetta diced *
- 3 shallots thinly sliced
- 1 lb Brussels sprouts outer leaves removed and halved
- 1 1/2 lbs baby or fingerling potatoes
- salt and pepper to taste
- 1-2 Tbsp butter
- 1 lemon juiced
Instructions
- Preheat oven to 425 degrees.
- Heat olive oil in oven-proof skillet over medium heat.
- Add pancetta and saute, stirring frequently, until crisp. **
- Optional: Remove pancetta from pan and drain on paper towel lined plate. **
- Add shallots, stir and cook until they are soft.
- Add the halved brussels sprouts and chopped potatoes to the pan.
- Season with salt and pepper and stir to combine.
- Place pan in preheated oven.
- Roast vegetables until cooked through and soft, approximately 20-30 minutes.
- Remove pan from oven and stir in butter and lemon juice (be careful of that hot handle!). **
- Taste and adjust seasoning, as needed.
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