Cider Honey Roasted Brussel Sprouts with Pancetta

When your family is snacking on your latest Brussel sprouts creation then you know you have hit a homerun. I kept hearing, “these Brussel sprouts are so good!” while watching them disappear rapidly. At this point, I made a mental note to journal the details of this new side dish. Brussel sprouts are available fresh in the grocery store for the holidays, so of course they are on many holiday menus. Not everyone likes them, however. Sometimes, it just takes some convincing though with a special recipe. Today’s Cider Honey Roasted Brussel Sprouts with Pancetta is that special dish. My family snacks on them they are so good! These do not last long in our house.

This recipe relies on my apple cider honey recipe which you can find here. This is a simple recipe, but it does require a couple of hours to make, so I would advise doing that ahead of time and letting it cool and thicken. Once you have the apple cider honey then the Brussel sprouts can quickly be assembled and roasted for your holiday meal.

Cider Honey Roasted Brussel Sprouts with Pancetta

Takes approximately 1 hour to make and roast. The apple cider honey takes approximately 2 hours to make and should be done a day ahead of time.

2 lbs. of Brussel sprouts (Trimmed, washed, and halved. If Brussel sprouts are small then I usually leave them whole, but it is up to you)

1/2 cup apple cider honey (recipe here)

1/4 cup of olive oil

1/4 tsp. of sea salt

1 4 oz. pkg. of chopped pancetta

Combine apple cider honey, olive oil, and sea salt. Next, toss with the prepared Brussel sprouts until coated. Place in a single layer on a baking sheet and roast at 400 for 45 minutes. Occasionally, stir Brussel sprouts and roast until nicely browned and well-roasted. Remove from the oven and set aside. Next, fry the chopped pancetta in a sauté pan until crisp like bacon. Sprinkle pancetta on top of the roasted Brussel sprouts. The Cider Honey Roasted Brussel Sprouts with Pancetta are ready to serve!

Enjoy!