Roasted Brussels Sprouts With Pancetta & Pearl Onions
Ready In: 40 mins
Serves: 12
Ingredients
- 8 ounces pancetta, diced
- 8 ounces white pearl onions, blanched, shocked and peeled
- 8 garlic cloves, sliced in half
- 4 lbs Brussels sprouts, trimmed
- black pepper
- kosher salt
- olive oil
Directions
- Preheat oven to 400°F.
- Toss Brussels Sprouts with olive oil and season liberally with kosher salt. Roast in oven until sprouts are bright green and tender, about 20 minutes. Remove from oven.
- While sprouts are roasting, heat a large saute pan over medium-high heat and cook pancetta until browned, about 8 minutes.
- Add the pearl onions and garlic, reduce the heat to medium and cook, stirring, until onions caramelize and are tender.
- Add the roasted sprouts to the saute pan. Toss well with the pearl onions and pancetta, adjust seasoning to taste and serve immediately.
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