Cider-Roasted Brussel Sprouts with Pancetta
This dish takes approximately 1 hour to make and roast. Boiled cider takes several hours to make and should be made ahead of time. See the link below for the boiled cider recipe.
Print Recipe
Ingredients
- 2 lbs. 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 Boiled apple cider *link for recipe below
- 1/4 cup Olive oil
- 1/4 tsp. Sea salt
- 4 oz. Pkg. of chopped pancetta
Instructions
- Combine the boiled cider, 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°F for 45 minutes, stirring occasionally until the Brussels are 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-Roasted Brussel Sprouts with Pancetta are ready to serve!