- Hearty & Grounding
- Sides
- Prep 10 min
- Cook 30 min
- Serves 4
Roasting turns sprouts sweet and nutty, and the salty pancetta does the rest. A side dish that steals attention from the roast.
Ingredients
- 600 g Brussels sprouts, trimmed and halved
- 100 g diced pancetta or bacon lardons
- 2 tbsp olive oil
- 2 garlic cloves, sliced
- 1 tbsp balsamic vinegar
- Salt and black pepper
- 30 g parmesan, shaved
Method
- Heat the oven to 220°C. Toss the sprouts with the oil, salt and pepper and spread them cut side down on a large tray.
- Roast for 15 minutes.
- Scatter the pancetta over the sprouts and roast for 10 to 12 minutes more, until the pancetta is crisp and the sprouts are browned.
- Add the garlic for the last 3 minutes so it does not burn.
- Toss with the balsamic vinegar and top with the parmesan shavings. Serve hot.
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