Brussels Sprouts Roasted with Pancetta

Crispy Brussels sprouts are delicious, but when paired with pancetta, they become extraordinary. Think of pancetta as bacon’s heartier cousin—its cubes melt delicious, salty fat onto the pan, which the sprouts absorb as they roast. While frying Brussels sprouts usually helps achieve the perfect caramelization, the pancetta not only enhances the flavor but also adds a satisfying crispiness. The end result is a golden, crunchy exterior with a tender inside. A final sprinkle of zest after roasting provides a refreshing contrast, making this recipe a favorite side dish for years to come. Tip: For easier prep, opt for pre-diced pancetta.

Ingredients

• 2 pounds Brussels sprouts

• 6 tablespoons olive oil

• 4 ounces pancetta, diced into ¼-inch cubes

• 2 teaspoons kosher salt

• ½ teaspoon freshly ground black pepper

• 1 teaspoon lemon zest (from 1 lemon)

Instructions

1. Preheat your oven to 425°F, positioning racks in the top and bottom thirds. Trim and halve the Brussels sprouts lengthwise, setting aside any outer leaves that come loose. Place the Brussels sprouts and leaves into a large bowl.

2. Put two rimmed baking sheets into the preheated oven on the upper and lower racks, allowing them to heat for about 5 minutes. While this happens, combine olive oil, pancetta, salt, and pepper with the Brussels sprouts in the bowl and toss everything together to coat.

3. Carefully remove the hot baking sheets from the oven and place them on a heatproof surface. Evenly divide the Brussels sprouts mixture (including the oil) between the sheets, aiming to place the cut sides of the Brussels sprouts facing down. Return the sheets to the oven and roast for about 10 minutes. After 10 minutes, swap the sheets from top to bottom and continue roasting for an additional 6 to 8 minutes, or until the Brussels sprouts are golden brown and crispy.

4. Once done, remove the Brussels sprouts from the oven, sprinkle with the lemon zest, and serve immediately. (For make-ahead, allow the Brussels sprouts to cool on the baking sheets for up to 2 hours. When ready, reheat at 350°F for 5 to 7 minutes, then add the lemon zest.)

Chef's Tips

For optimal browning, cook with the cut sides facing down on preheated baking sheets.