It makes me sad to think about all of those decades when Brussels sprouts were boiled to mush and universally hated; they just have so much more potential than that! They’re incredibly simple to make, too, and this recipe is a great example of just how so.
Simply toss the ingredients together on a baking sheet and roast. That’s it! Definitely consider adding these to your Thanksgiving spread this year; it’s imperative to have some simple dishes on your menu considering how much cooking and baking is involved. Bonus: These are wonderful enough to convert some Brussels haters at your table!
Roasted Brussels with Pancetta and Cranberries
prep time: 10 minutes | cook time: 20-22 minutes | makes: 4-6 servings
1 pound Brussels sprouts, trimmed and halved
4 ounces pancetta, diced small (about 1/3 cup)
1/2 cup dried cranberries
2 tablespoons avocado oil, coconut oil, or light olive oil
1/2 teaspoon salt
a few grinds black pepper
- Preheat the oven to 425.
- On a rimmed baking sheet, toss the Brussels sprouts with the pancetta, cranberries, avocado oil, salt and pepper, making sure everything is well coated.
- Roast for 12 minutes, then stir and roast for an additional 8-10 minutes, or until the Brussels are nicely browned and tender, and the pancetta is cooked.
- Serve hot. If making for Thanksgiving and you want to make them ahead, reheat them in a 350 oven for 10-15 minutes, or until hot.
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