Savory Brussels Sprouts with Pancetta and Maple Glaze
This dish perfectly balances the earthy flavors of Brussels sprouts with the rich, savory notes of pancetta and the sweetness of maple glaze.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Saucepan
Ingredients
Ingredients
- 1 pound Brussels Sprouts Trimmed and halved.
- 4 ounces Pancetta Diced.
- 2 tablespoons Maple Syrup Pure maple syrup.
- 2 tablespoons Olive Oil Extra virgin.
- 0.5 teaspoon Salt To taste.
- 0.25 teaspoon Black Pepper Freshly ground.
- 1-2 cloves Garlic Minced, optional.
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse Brussels sprouts, trim ends, and slice in half.
- Cut pancetta into small, bite-sized pieces.
- In a large mixing bowl, combine Brussels sprouts and pancetta. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to coat.
- Spread mixture onto a baking sheet in a single layer.
- Roast for 20-25 minutes, shaking the pan halfway through.
- In a small saucepan, combine maple syrup and minced garlic over low heat until heated through.
- Drizzle the maple glaze over the roasted Brussels sprouts and pancetta, tossing gently to coat.
- Return to the oven for an additional 5 minutes to caramelize the glaze.
- Remove from oven, let cool for a few minutes, and serve warm.
Notes
Consider adding nuts for crunch or balsamic vinegar for acidity. For a vegetarian option, substitute pancetta with smoked mushrooms or tempeh.