Pan-Roasted Caramelized Brussels Sprouts
For years and years, we used to breeze past Brussels sprouts in the grocery aisle as they sparked (mostly terrible) memories of the bland, mushy, tasteless (and, let’s be honest, just plain gross) veggie we were forced to eat as children. Fast-forward to today, and it’s clear that the ultra-versatile Brussels sprout is making a major comeback.
These caramelized Brussels sprouts are pan roasted with crispy pancetta and toasted pine nuts and livened up with a blast of lemon to create a mind-blowingly delicious side dish, perfect for a holiday meal like Easter dinner. So be it turkey, prime rib or even crispy-skinned duck on your menu, this is the one side dish that’ll become a new tradition.
Servings
Serves 4 to 6
Pan-Roasted Caramelized Brussels Sprouts Recipe:
You’ll Need
- 6 to 8 slices pancetta, diced
- 2 lbs Brussels sprouts
- 2 tbsp olive oil
- 1/2 cup toasted pine nuts
- Juice and zest of 1 lemon
- 1 tsp sea salt
- Freshly cracked black pepper
Prep and Cook
- In a large non-stick skillet, cook pancetta, stirring occasionally, until golden and crispy, about 8 to 10 minutes.
Remove with a slotted spoon and transfer to a paper towel-lined plate to drain. - Meanwhile, blanch Brussels sprouts in a large pot of boiling water until just tender, about 2 to 3 minutes.
Drain and transfer sprouts to an ice bath to stop cooking.
Drain again and pat dry. Roughly chop. - Heat olive oil in the large skillet over medium heat.
Add sprouts and cook, stirring often, until they are soft and caramelized around the edges.
Add reserved pancetta back to the pan, along with pine nuts, lemon juice, lemon zest, salt, and pepper.
Continue to cook for 3 to 5 minutes until hot and golden.
Serve immediately.
