Roasted Brussels Sprouts with Pancetta

In preparation for big, year-end dinners, I thought I’d share a few of my favourite and trusted side dishes. This brussels sprouts recipe plays a steady role in my fall-winter roasting repertoire and is a star player in my Thanksgiving line-call. It’s less a recipe per se and more a technique that you can doctor with any combination of your favourite herbs and savoury meats (bacon, sausage, ham). In this variation, the salty and crunchy bite of the pancetta enhances the sweet muskiness of the golden, caramelised sprouts beautifully.

Ingredients 

4 oz [100 gm] Pancetta (diced)
2 lbs [1 kg] Brussels Sprouts (cut in half vertically)
Sea Salt (to taste)
1 tsp freshly ground Black Pepper
1 tbsp fresh Thyme (finely chopped)
4 tbsp Extra Virgin Olive Oil

1. In a large skillet or frying pan, render pancetta over high heat until crisp and golden. Remove with a slotted spoon and set to drain on a paper-lined plate.
2. Pre-heat oven to 450º F (230ºC).
3. Put brussels sprouts and pancetta on a large baking sheet. Sprinkle with sea salt, black pepper and thyme, drizzle with olive oil, and using your hands, toss well to mix.
4. Roast in the oven for 30 mins, then stir the sprouts with a large spoon to ensure that the brussels sprouts caramelise evenly. Continue roasting for another 15 mins. Remove from oven and serve immediately.