Honey Pancetta Brussels Sprouts

Crispy roasted Brussels sprouts with pancetta and Parmesan, tossed in honey right out of the oven. A 30-minute one-pan holiday side dish.

Course Side Dish

Cuisine American

Keyword Brussels Sprouts, Brussels Sprouts with Pancetta, Parmesan Brussels Sprouts, Roasted Brussels Sprouts, Thanksgiving Side Dish

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 285kcal

Equipment

large sheet pan
large mixing bowl

Ingredients

1 lb brussels sprouts 450g, trimmed and halved
1/2 cup Parmesan cheese freshly grated, 40g
1 1/2 tbsp olive oil
4 oz pancetta 113g, diced in small cubes
2 tbsp honey
kosher salt
fresh black pepper

Instructions

Preheat oven to 450℉ (230℃).
Trim the steams and half the sprouts lengthwise. Keep the loose leaves but throw out the steams.
In a bowl add the cut Brussels sprouts, olive oil, Parmesan cheese, a heavy pinch of salt, and freshly cracked pepper. Toss to coat.
Lay Brussels sprouts on a sheet pan cut side down. Add pancetta, making sure it's distributed evenly.
Roast for 18-20 minutes until deeply browned and the Parmesan is crisp.
Scrape the Brussels sprouts off the pan and toss with honey while still warm.

Notes

Pancetta swap: feel free to use diced prosciutto.
Dark pan: check after 13 minutes, dark pans cook and brown quicker.
Doubling: use 2 pans to not over crowd the sprouts.

Nutrition