Side dish
Roasted Brussels Sprouts With Red Onions and Pancetta
This dish brings together tender roasted Brussels sprouts, savory pancetta, and lightly cooked red onion, all topped with a crunchy, garlicky breadcrumb mixture. The sprouts roast until soft and slightly caramelized, while the pancetta crisps up in a pan with the onion. A quick blitz of toasted bread and raw garlic creates a pungent, textural finish. It's a straightforward side that comes together in about 45 minutes.
Method
4 steps · 45 min total
- 01
Roast Brussels Sprouts
Toss the 1 1/2 pounds brussels sprouts with 3 pressed garlic cloves and 2 tablespoons olive oil in a large plastic zippered bag. Once everything is coated, spread the mixture into an ovenproof dish and roast at 350 degrees for 40 minutes, until the sprouts are tender and slightly browned.
