Roasted Brussels Sprouts with Panchetta

Roasted Brussels Sprouts with Pancetta, Fresh Cranberries, and Pignoli Nuts

4 ounces pancetta, finely diced

2 pounds brussels sprouts, trimmed and halved

2 tablespoon olive oil

3/4 teaspoon salt

3/4 teaspoon pepper

⅓ cup pignoli nuts

1 1/2 cups fresh cranberries

2 tablespoons real maple syrup

1 orange-juiced

1/4 teaspoon cinnamon

Preheat the oven to 425℉. Line a rimmed baking sheet with parchment. Add the brussels sprouts to the baking sheet and toss with 1 tbsp. olive oil, and ½ tsp. each of  salt, and pepper. Arrange the brussels sprouts on the pan and roast for 30 minutes or until golden and crispy. At around 20 minutes add the pignoli nuts to the brussels to toast. 

Heat up a saute pan and add the pancetta. Cook for about 8  minutes or until pancetta is crispy. Remove the pancetta from the pan. Add 1 tbsp. olive to the pan and put to medium heat.. Add the cranberries and sauté for 4-5 minutes, stirring until they begin to wilt down. In a bowl, whisk together the maple syrup, orange juice, cinnamon, and 1/4 tsp. salt. Add this to the cranberries.  Cook for another minute or two, until some of the liquid has evaporated. 

Remove the brussels from the oven.  Combine with the cranberries, the brussels and the cranberries and serve. 

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