The Quickest, Easiest, Most Delicious, Last Minute Brussels Sprouts Recipe In The Known Universe


Pancetta, lemons, brussels sprouts, oven, 15 minutes.

Or, in a slight expanded version,

1 pound brussels sprouts, trimmed and halved
1 tablespoon extra virgin olive oil
2 ounces pancetta, cut into 1/2 inch pieces
1 lemon, cut into quarters and then into paper-thin slices
Kosher or sea salt and freshy cracked black pepper

Preheat the over to 500 degrees Fahrenheit.

Toss the brussels sprouts, olive oil, pancetta, lemon, and salt and pepper to taste in a medium baking dish. Roast on a baking sheet (so as not to trap moisture, thereby steaming your little crucifers) until the sprouts are brown and tender, about 15 minutes.

Serves 4. (To serve 24 you will need some more baking sheets….)

This recipe (except, of course, the parentheses) is from the The Rose Pistola Cookbook, by Reed Hearon and Peggy Knickerbocker. Rose Pistola is the restaurant that invented roasting. Well, not really, but it opened in San Francisco in the mid-90’s and has been roasting things ever since.

Happy Thanksgiving cooking to all.

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34 Comments

  • I LOVE roasted veggies and I love brussels sprouts, so I will have to try this. It sounds marvelous!

  • Mmmmmmmm!!!!!!!!!!!!

  • OH YUMMY!!!! I will try this (but will leave out the pancetta) Thank you and happy Thanksgiving!!

  • I'm inviting myself over- you found one of my weaknesses!

    xoox

    kHm

  • I remember my mother making brussels sprouts when we were little. I didn't like them back then — and the smell of them cooking – yuk! I'd like to think my palette is more sophisticated now. Maybe I'll give them another try.

  • This would not serve 4 at our house, it would serve 2. We have roasted brussel sprouts at least once a week from fall to late spring.

    Sometimes we use olive oil and balsamic vinegar. And by we, I mean my husband, who does the cooking.

  • Thank you! I am hosting dinner and any recipe cutting some time for me to enjoy company is all right with me!

  • Roasted brussel sprouts are the best crispy (almost burned) on the outside and sweet, sweet, sweet on the inside. I remember that I hated them as a child most likely because they were boiled or mushy.

    Now I have to try this recipe, I think the saltiness of the pancetta with the sweet of roasting will compliment each other perfectly.
    Thank you.

  • Oh! This sounds much better than my roasted sprout recipe. I MUST try this, the cookbook sounds interesting too. I feel pangs of hunger.

  • I hated brussels sprouts for years – until I discovered the magic of roasting and olive oil. I think I shall have to try this recipe with lemon and turkey bacon (not quite the same as delicious pancetta, but I must accommodate the dietary preferences of, ahem, others in my home.)

  • Yikes I don't like brussels sprouts but maybe a good recipe would change my mind! Thanks for posting!

  • oooh i loooooooooooove brussel sprouts and this recipe looks divine!! thanks for sharing.

  • I love roasted brussels sprouts! This is a great recipe — thanks for sharing. Happy Thanksgiving!

  • Sounds so yummy! You and your family have a wonderful Thanksgiving (hugs)

  • Oh, I love Brussels sprouts! This sounds fabulous, will definitely try soon. Thank you!

  • You are all so welcome. After 50 years of Thanksgivings, 25 of them cooking in a more or less major role, I love to pass the good stuff along.

  • That is totally bizarre, LPC. We get an organic box of veggies every week and last week they delivered…brussel sprouts. And i just said to my husband: I have no idea how to prepare brussel sprouts! Thank you…and Happy Thanksgiving!

    Delia Lloyd
    http://www.realdelia.com

  • I've cooked brussel sprouts like this for some time and they are even loved by people who swore they would never eat one! The only downside is that they will smell up the kitchen.

  • Mmmm…sounds delectable! Happy thanksgiving to you, LPC!

  • This one is so easy a Princess could do it! Heh-heh-heh. Actually, the Consort loves these, seriously loves them and we rarely make them, so this gives me a chance to do a batch for him. :)

    Thank you Miss LPC.
    tp

  • Ummmm, a new way for an old fave.
    Thanks!

  • Brussels sprouts and bacon are never a bad thing. Never thought to add lemon though!

  • we had brussel sprouts last night, but were out of olive oil, so the cook steamed them.

    sadness sprouts.

  • Oh yeah. Sadness sprouts. Hahahahahahaha. But, I completely agree with you. Thanks for the chuckle.

  • I would like to invite myself to your house for Thanksgiving.

  • Julia, you'd be welcome.

  • It sounds marvelous!

    Work from home India

  • Eeep! I JUST had Brussels sprouts for the first time in my life a few weeks ago, and they were served with pancetta … maybe if I just cook this for my hubbo he'll see the light.

  • Sprouts proliferation. A good thing, IMO:).

  • Good morning, As a twist on your most fabulous recipe I've used (to the ingredients you've listed) a scant tablespoon (3/4 T) of pure maple syrup to the oil, lemon juice and pancetta before tossing and roasting the sprouts.
    Sublime and mouthwatering.
    Cheers,
    WI reader

  • Thanks! I will try this with maple syrup next time.

  • Mmmmm, with pancetta sounds divine! We just toss ours with olive oil, balsamic vinegar and thyme, and let them roast away until carmelized. Delicious!

  • I love Brussels sprouts and pancetta and always sort of stir-fry them – this year I’ll try your roasting method – thank you – have a lovely holiday!

  • Kudos to you! I hadn’t thgouht of that!

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