Skillet Roasted Brussels Sprouts with Pancetta
Perfectly caramelized Brussels sprouts with savory pancetta, a hint of balsamic, and fresh Parmesan make this dish a delicious and easy side for any meal.
Equipment
- In a skillet over medium heat, add olive oil and sauté the shallot until tender, about 2 minutes.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 shallot, chopped
- 2 tbsp olive oil
- 2/3 cup pancetta
- 2 tsp balsamic vinegar
- 2 tbsp fresh Parmesan cheese, grated
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat your oven to 425°F (218°C).
- In a skillet over medium heat, add olive oil and sauté the shallot until tender, about 2 minutes.
- Add the Brussels sprouts, cut side down, and cook for 4-5 minutes, tossing frequently until browned.
- Mix in the pancetta and cook for another 2-3 minutes until pancetta is slightly cooked.
- Transfer the skillet to the oven and roast for 10-15 minutes, until Brussels sprouts are caramelized and tender.
- Remove from the oven, add balsamic vinegar, and toss to coat. Sprinkle with Parmesan and optional red pepper flakes.
Notes
Remove from the oven, add balsamic vinegar, and toss to coat. Sprinkle with Parmesan and optional red pepper flakes.