One Pan Pancetta Sprouts
This simple recipe is done on one tray in the oven with smoky pancetta and paired with a zingy dressing.
Brussels sprouts can get a bit of a bad wrap, but pair them with the right ingredients and they become a delicious side dish to any meal. Roasted Brussels sprouts are crispy, with a moreish nutty flavour – they could quickly become a family favourite when treated the right way. If you haven’t discovered roasted Brussels sprouts yet, why not try it this season?
Calories per serving: 187
Prep time: 5 mins
Cook time: 25 mins
- 60g pancetta, diced
- 300g Brussels sprouts, halved
- 30g pine nuts
- 1 tsp dijon mustard
- 2 tbsp olive oil
- 1 tsp apple cider vinegar
- Sea salt and pepper
- 20g parmesan, shaved
- Preheat the oven to 200°C/400°F/Gas mark 6.
- Place Brussels sprouts on a roasting tray with half the olive oil and salt and pepper, toss to coat well with the oil – roast for 15 minutes, add the bacon and continue to roast for another 5-10 minutes.
- When there’s about 5 minutes left, add the pine nuts to the tray and roast until the sprouts are starting to open out and are brown and crispy on the edges.
- While roasting, make your dressing: mix vinegar, mustard and remaining olive oil together with salt and pepper. Taste and add more vinegar or mustard if desired.
- Allow to cool or serve hot with shaved parmesan and dressing drizzled over the top.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
- Freeze for up to 2 months. Defrost and reheat before serving.
- Batch cook and freeze in portions for a convenient meal.
- Make sure you choose pancetta that is nitrite- and nitrate-free. If you are following a gluten-free diet, check the product label to ensure it is also gluten-free.