Maple Pancetta Brussels Sprouts
A delicious Christmas side
Oven-roasted brussels sprouts with pancetta and maple syrup – the perfect combination of sweet and savoury. They’re so good you’ll be asking for seconds! Tossing the brussels sprouts in the rendered pancetta fat and roasting them gives them a delicious, deep nutty flavour. The maple syrup caramelises the pancetta turning it into bacon candy. Bacon candy makes everything better!
- Prep Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Sides, Veggies
Ingredients
Scale
- 150 g unsmoked pancetta, diced
- 1 tbsp olive oil
- 500 g brussels sprouts, halved
- 2 tbsps maple syrup
Instructions
- Heat your oven to 220℃.
- Add the pancetta and olive oil to a cold, large (wide) Dutch oven or casserole dish.
- Heat the Dutch oven over medium heat. Cook the pancetta, stirring occasionally, until the fat has rendered out and the pancetta is beginning to brown and crisp, around 10 minutes.
- Add the halved brussels sprouts. Season lightly with sea salt and freshly-ground black pepper and toss to coat.
- Transfer the Dutch oven to the oven. Roast for 10 minutes, toss then roast for a further 5 minutes.
- Remove the Dutch oven from the oven. Drizzle over the maple syrup and toss to coat. Return the Dutch oven to the oven for a final 5 minutes, until the brussels sprouts and bacon are lightly caramelised.