If your family is like mine, we tend to stick to culinary traditions when it comes to holiday food. However, once in a while, I like to make something out of the “holiday box” and we find that the departure is always welcome. 

Brussels Sprouts are a wonderful addition to your holiday tables (or just an everyday dinner!), and roasting them is one of my favorite ways to enjoy them. This recipe for Brussels Sprouts with Pancetta & Pecans is just a notch above simply roasting and serving and is still very easy to make.

Prep Time: 20 | Cook Time: 15 minutes | Servings: 4 servings 

Preheat oven to 450°F. Remove discolored leaves from Brussels Sprouts, trim the ends, and cut in half or quarters depending on their size. Place them on a parchment paper-lined baking sheet. Drizzle olive oil over them and toss to coat evenly. Season with salt and pepper.

Roast for 15-20 minutes until browned and somewhat charred. Remove from the oven.

While the Brussels Sprouts roast, heat 1 Tbsp of olive oil in a large skillet over medium heat.  Add the pancetta and shallots and cook, stirring often, for 8-10 minutes, until browned and crispy. Use a slotted spoon to remove them to a plate.

Add the pecans to the remaining oil, reduce the heat to low, and cook for 2-3 minutes, until browned. Be sure to stir often.

When the Brussels Sprouts are done, transfer them to a serving bowl and add the pancetta and shallots. Sprinkle the pecans on top and serve immediately.

Bon Appétit!

Tammy Circeo, Freelance Recipe Writer