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!
NEED SOME THANKSGIVING ASSISTANCE?
Well I want to help, so this really works out nicely 🙂
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.
All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly Catering.