2 pounds fresh Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
6 (1/8-inch-thick) pancetta slices
1 tablespoon freshly grated Parmesan cheese
Preheat oven to 425°. Toss together Brussels sprouts and next 3 ingredients in a 15- x 10-inch jelly-roll pan. Bake 17 to 20 minutes or until sprouts are tender and edges are lightly browned, stirring occasionally.
Meanwhile, cook pancetta in a large skillet over medium heat 8 to 10 minutes or until crisp. Remove pancetta, and drain on paper towels. Crumble pancetta.
Remove sprouts from oven, and place in a large serving dish. Top with cheese and crumbled pancetta.
Paula, this look really yummy. I think I’ll give it a try for Thanksgiving. The first time I had brussel sprouts was last year when I was having dinner at the Biltmore with some friends.
I have never been a fan of brussel sprouts but in the last couple of months keep seeing interesting recipes with them. Maybe I will give them another try…..maybe?
Yummy! I want some!
I love brussels sprouts and this looks like a delicious recipe.
I saw that recipe in SL and have stored it away in my brain. I LOVE brussel sprouts, so how could they not be good with pancetta?
Okay, so I hate brussel sprouts, but I think my Hubby would love this. I really should be a good wife and try it for him.
See, I think that looks DELISH!!! Your food photos are always so good. 🙂
I don’t like Brussels sprouts, but my husband does. And he loves pancetta. I think I should try this recipe for him!