I’ll keep this post short and simple. It’s no secret that I love roasted brussels sprouts. This recipe takes the original, kicks it up a notch, and gives it a delicious seasonal spin.
These brussels are an elegant and relatively easy addition to your holiday spread. The only prep change that I made from my original roasted brussel sprouts recipe, is that instead of starting the brussels on the stovetop and then transferring them into the oven to finish, I preheat a baking sheet in the oven and spread the brussels (mostly) facedown on the baking sheet to brown entirely in the oven. It’s much easier to batch cook that way, since a baking sheet will hold considerably more brussels than a skillet.
After browning, I sparingly toss them with a balsamic honey vinaigrette and crispy pancetta. I want them to take on a subtle glaze and sweetness, without them becoming a sticky sweet mess. The finishing touch is a handful of pomegranate seeds sprinkled overtop! If you don’t have pomegranates available, you could certainly substitute them for dried cranberries, or leave them out entirely!
Hope these addictive little bites of yumminess find their way on your holiday table this year! Enjoy
- 2 lbs brussels sprouts
- 4-6 oz diced pancetta
- Olive oil
- ¾ cup white balsamic vinegar
- 2 tbsp packed brown sugar
- 2 tsp honey
- 1 bay leaf
- Handful of pomegranate seeds
- Preheat oven to 450. Place a large baking sheet in the oven to preheat.
- Begin prepping the brussels by pulling off the dark outer wilted leaves and trimming base stem. Bring a pot of salted water to a boil. While still whole, drop the brussels into the boiling water and blanch for 2 minutes. Sprouts should be slightly tender, but not fully cooked. Shock in ice water to stop the cooking and dry completely on towels.
- Heat a large skillet on medium high heat and add a small amount of olive oil to coat the bottom. Add the pancetta and cook until brown and crispy. Drain pancetta on paper towels and set aside, reserving the oil drippings.
- Once the brussels are dry, half them (if they are particularly small, leave them whole.. if they are particularly large, quarter them). Toss them in the reserved pancetta oil, and spread them on the baking sheet in an even layer with a small amount of salt and pepper. If needed, drizzle with a small amount of olive oil. Turn as many of the brussels face down on the baking sheet as possible, so that they brown on the cut side. Roast until browned and tender, about 30-35 minutes, tossing once or twice during cooking.
- While the brussels are roasting, combine the vinegar, brown sugar, honey, and bay leaf in a saucepan, and whisk until combined. Simmer over medium-high heat until thick and syrupy, 10-12 minutes, whisking occasionally. Remove bay leaf and set aside.
- Remove the brussels from the oven and spoon the vinaigrette sparingly on top. Add the pancetta and toss to coat. If desired, place the glazed brussels back in the oven for an additional 1-2 minutes to fully incorporate everything together.
- Serve on a platter with a handful of pomegranate seeds scattered on top. The brussels can be served at room temperature.
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