Admittedly, I’ve always loved Brussels sprouts (yes, even as a kid) — so convincing me to eat these delicious green veggies has never been an issue. BUT, when cooked with pancetta…well, let’s just say I can’t put the bowl down. Plus, this recipe is so easy to throw together and totally takes roasted veggies to a whole new level. Roasted in Tin Star Foods ghee (which you can find online at Thrive Market here) and sprinkled with Primal Palate spices, then mixed with pancetta and balsamic vinegar, this savory dish makes a great addition to breakfast, or as a complementary side to a poultry or beef dish. My absolute favorite way to enjoy them is with an over easy egg cracked open right on top. The best!
If you’re looking for a way to switch up your veggie routine, give this pancetta roasted brussels sprouts recipe a try. And just maybe, you’ll even convince the anti-sprouts fans that this divine treat is worth giving a shot!
- 3 tbsp ghee
- 1 pound of Brussels sprouts, washed and thinly sliced
- 4 oz of pancetta, cubed (bacon is a substitute, if preferred)
- 1 tsp sea salt
- 1 tbsp paprika
- 2 tbsp balsamic vinegar
- Preheat the oven to 350F.
- Toss the Brussels sprouts in 2 tbsp of melted ghee, sea salt, and paprika. Line a baking sheet with parchment paper. Spread the Brussels sprouts evenly on the baking sheet, making sure there is just one layer of veggies. Cook for 20 minutes, mixing at least once halfway through to ensure the tray evenly browns. Brussels sprouts are done when slightly brown and crispy.
- In the meantime, begin to prepare the pancetta on the stovetop. Start by adding 1 tbsp to a pan over medium heat. Once melted, add in the pancetta and cook for about 5 minutes (until evenly browned). Remove from heat and set aside.
- Once the Brussels sprouts have finished cooking, add to the pan with the pancetta. Mix in the balsamic vinegar.
- Serve immediately or store in the fridge for later.
- I prefer to buy pre-sliced Brussels sprouts (available at most grocery stores) to save time while meal prepping. The amount of pancetta can be increased or decreased, depending on preference. I like having just a little bit to add a bit of salty flavor to the dish.
More delicious side dish recipes!
Cinnamon Roasted Parsnip Fries
Candice
I’m Candice. I love writing, baking, and learning about all things paleo and food-related. After years of juggling a vegetarian diet and health issues, I swapped out bread for bacon and haven’t looked back! I create recipes and share my tips to help people live happier, healthier lives through informed food choices. When I’m not experimenting in the kitchen, you can find me hiking, practicing yoga and exploring the Pacific Northwest.
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