Brussels Sprouts Extraordinaire
Elevate your vegetable side game with **Brussels Sprouts Extraordinaire**, a savory-sweet masterpiece that transforms this humble green into a standout dish! Perfectly roasted to golden caramelized perfection, these Brussels sprouts are tossed in a luscious honey-Dijon glaze infused with the richness of pancetta drippings, creating layers of bold, irresistible flavor. Crispy pancetta pieces, a sprinkle of Parmesan cheese, and a hint of red pepper flakes round out this crowd-pleaser, delivering a delightful balance of salty, sweet, and spicy notes in every bite. Ready in just 35 minutes and ideal for weeknight dinners or holiday spreads, this dish is a guaranteed showstopper. Keywords: roasted Brussels sprouts recipe, honey-Dijon glaze, crispy pancetta, easy vegetable side, Brussels sprouts extraordinaire.
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Recipe Information
Ingredients
- 1 pound Brussels sprouts
- 4 ounces Pancetta, diced
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1.5 tablespoons Honey
- 1 tablespoon Dijon mustard
- 1 teaspoon Lemon juice
- 2 tablespoons Parmesan cheese, grated
- 0.25 teaspoons Red pepper flakes
Instructions
Preheat your oven to 400°F (200°C).
Trim the stem ends of the Brussels sprouts and remove any discolored outer leaves. Cut the sprouts in half lengthwise.
In a large mixing bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper to evenly coat.
Spread the Brussels sprouts cut-side down onto a baking sheet lined with parchment paper. Roast in the oven for 15 minutes.
Meanwhile, in a skillet over medium heat, cook the diced pancetta until crispy, about 5-7 minutes. Transfer the pancetta onto a paper towel-lined plate to drain excess grease, leaving the rendered fat in the skillet.
In the same skillet, reduce the heat to low and whisk together the rendered pancetta fat, 1.5 tablespoons of honey, 1 tablespoon of Dijon mustard, and 1 teaspoon of lemon juice. Cook for 1 minute until the glaze is smooth and slightly thickened, then remove from heat.
After the initial 15 minutes of roasting, flip the Brussels sprouts to ensure even caramelization. Continue roasting for another 10 minutes until golden brown and tender.
Transfer the roasted Brussels sprouts to a serving bowl. Pour the honey-mustard glaze over the sprouts and toss to coat evenly.
Sprinkle the crispy pancetta, 2 tablespoons of grated Parmesan cheese, and 0.25 teaspoons of red pepper flakes over the top for extra flavor.
Serve immediately and enjoy this flavorful Brussels Sprouts Extraordinaire!
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 825 mg | 36% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 9.1 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 505 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
