Charred Brussels Sprouts & Pancetta
Sophisticated and savory. High-heat roasting chars the outer leaves of the sprouts while rendering the salty pancetta fat, coating every bite in a rich, smoky flavor.
Charred Brussels Sprouts & Pancetta
Sophisticated and savory. High-heat roasting chars the outer leaves of the sprouts while rendering the salty pancetta fat, coating every bite in a rich, smoky flavor.
Ingredients
- 10.6 oz small Brussels sprouts, washed, trimmed, and halved
- 2 thick slices smoked pancetta, diced
- 0.7 fl oz olive oil
- 0.07 oz garlic powder
- Salt, to taste
- Black pepper, to taste
- 0.35 oz Parmesan cheese, freshly grated
Instructions
In a large bowl, combine the halved Brussels sprouts and diced pancetta.
Add olive oil, garlic powder, salt, and pepper. Mix to coat evenly.
Transfer the mixture to the cooking basket.
Cook at 400°F for 9 minutes. Shake the basket at the halfway point to ensure even cooking.
Transfer the cooked vegetables to a serving bowl. Garnish with grated Parmesan cheese before serving.
Nutrition Facts
Amount per 1 servingChef's Tip
"Halving the Brussels sprouts reduces cooking time and promotes even tenderness."