No Thanksgiving table is complete without a generous bowl of roasted Brussels sprouts. These leafy globes are beautifully roasted and flavored with a very subtle maple sweetness, then tossed with pieces of crispy pancetta. This dish is sure to be a hit in your Thanksgiving line up this year!
Maple Roasted Brussels Sprouts Recipe
1 1/2 lbs. Brussels sprouts
3 tablespoons olive oil
1/2 teaspoon salt
fresh ground pepper
3 tablespoons maple syrup
1 cup pancetta, diced
Preheat oven to 375 degrees F.
Trim stem, remove any yellow or brown outer leaves and cut Brussels sprouts in half. Combine Brussels sprouts, olive oil, salt and pepper in a large bowl, and toss to fully coat. Spread Brussels sprouts on one large baking sheet (or two smaller baking sheets) in a single layer and place in the oven. Bake for 15 minutes. Use a wooden spoon to stir sprouts around the baking sheet. Bake for another 15 minutes. Drizzle maple syrup over Brussels sprouts and stir to coat. Bake for another 10 minutes.
While the Brussels sprouts are in the oven, cook the pancetta in a cast iron skillet (or large saute pan) over medium-low heat, stirring occasionally, until crisp. Remove from the heat and set aside.
Remove Brussels sprouts from the oven. Add the pancetta to the pan and stir to combine. Serve immediately.