Recipe Roasted Brussel Sprouts Pancetta

Rinse leek slices well to remove any grit then pat dry.

Recipe roasted brussel sprouts pancetta. Preheat oven to 425 degrees f. Toss with 2 tablespoons oil salt and pepper. Combine with brussels sprouts pancetta sage oil salt and pepper in a large roasting pan.

Remove the pancetta to a plate lined with paper. Roast the brussel sprouts with pancetta place the dish into the preheated oven and set a time for 10 minutes. Garnish with the crispy pancetta.

Add the brussels sprouts brown sugar and red pepper flakes to the rendered pancetta fat in the skillet season with salt and black pepper and toss to evenly coat. Meanwhile in a large skillet heat remaining oil over medium high heat. Roast stirring once until the brussels sprouts are tender 18 to 20 minutes.

Toss together brussels sprouts pancetta garlic oil and salt and pepper to taste in an 11 by 7 inch baking pan and spread in 1 layer. Roast in upper third of oven. Roast 30 35 minutes or until lightly charred and tender stirring halfway.

Spread the sprouts in the skillet in an even layer cut side down. Roast until tender and browned 25 to 30 minutes. Continue this at least two more times until your desired crispiness is achieved on the brussel sprouts and pancetta.

Heat oil over medium heat in a roasting pan or large skillet. After 10 minutes stir the sprouts and pancetta or shake the dish well and return to the oven for another 10 minutes. Add the pancetta and cook until golden brown and crisp.