These roasted brussel sprouts with pine nuts and crispy little bits of pancetta have kind of been a game changer for me.
I’m well aware that a post about brussel sprouts may seem like a bit of a let down after sharing that chocolate orange bread wreath a few days ago. I get it, I do. Brussel sprouts are never gonna be the star of the Christmas dinner table, and I’m perfectly OK with that.
But, set aside any grievances you have with sprouts and pay attention. This recipe genuinely blew my mind a bit when I first made it.
Who knew brussel sprouts could not only be something I’d tolerate, but actually fully enjoy?? I was genuinely sad when I finished my portion of these roasted brussel sprouts the other day.
(I mean, not as sad as after finishing the chocolate orange bread, but there’s only so much you can love sprouts…)
I’ve said it before, but roasting is just the best thing you can do to most vegetables. It brings out their flavour with a hint of nutty, caramelisation like nothing else.
Roasted brussel sprouts also retain their texture way better than other cooking methods. No risk of the over-boiled, mushy veg that can quite easily put you off for a lifetime!
Add into the mix some crispy, salty pancetta and a sprinkling of lightly toasted pine nuts and I can practically guarantee you’ll like this dish.
It’s also dead easy to knock together. Slice the sprouts, toss together with a little olive oil and salt. Add the whole lot plus some pancetta to a baking tray and roast until almost done. Chuck in some pine nuts for the last few minutes til they’re juuust toasty, then eat!
If you can find the space in your oven this Christmas, definitely give this a go!
- 500g brussel sprouts
- 65g pancetta
- 1 tbsp olive oil
- salt, to taste
- 25g pine nuts
- Pre-heat oven to 180c. Peel the brussel sprouts and slice each one in half.
- Toss the brussel sprouts, oil and salt together then spread out on a baking tray. Spread the pancetta across the tray.
- Roast for 20-25 minutes, adding the pine nuts a few minutes before the end.