These Maple Brussel Sprouts with Pancetta are a fan favorite. The combination of maple and pancetta make for a sweet and savory side that's a must for Thanksgiving or even a weeknight meal. The bits of pancetta on the Brussel sprouts are the perfect little flavor crystals every holiday vegetable needs.
Toss the ingredients - While the oven heats, place the halved Brussel sprouts, sliced shallots, olive oil, maple syrup, salt, and cracked pepper into a large mixing bowl. Toss the ingredients with your hands until the Brussel sprouts are evenly coated in olive oil and maple syrup.
2 lbs Brussel sprouts, trimmed and halved, 1 Shallot, ¼ cup Olive oil, 4 tablespoon Maple syrup, Kosher salt, Freshly cracked black pepper
Arrange on a baking sheet - Place the Brussel sprouts on a large baking sheet in a single layer. Roast in the oven for 25 minutes, or until the Brussel sprouts are lightly browned.
Cook the bacon or pancetta - While the Brussel sprouts are in the oven, cook pancetta or bacon in a large skillet. Place the pancetta or bacon the skillet then turn up the heat to medium. This will allow the fat to render. Cook until the pancetta or bacon is rendered and golden brown.
4 oz Pancetta cubetti or cubed bacon
Mix the Brussel Sprouts and bacon - Remove the baking sheet from the oven and add the Brussel sprouts to the skillet with the pancetta or bacon, folding in the meat and oil. Transfer mixture to a serving bowl and serve.
Notes
Storage
Store leftover Brussel sprouts with bacon in an air-tight container in the refrigerator for up to 3 days. To reheat leftovers in the oven, heat oven to 350 degrees F and place the Brussel sprouts on a baking sheet. Bake in the oven for 6-8 minutes or until hot.
Top Tips
For crisp Brussel sprouts, do not over-crowd the baking sheet. The space between the sprouts will allow air to flow and will minimize steaming, resulting in crisp Brussel sprouts.
For evenly cooked Brussel sprouts, trim the ends and slice the Brussel sprouts in half so they are relatively the same size and cook evenly.
For rendered bacon or pancetta, start with a cold or room temperature pan, place the pancetta or bacon in the pan, then turn on the heat. This method will allow the fat to render and will minimize oil splatter upon placing the meat in the pan.