Brussels sprouts tossed with an olive oil, brown sugar combo produce a delicious, caramelized vegetable side dish. I have been adding bacon or pancetta to my normal recipe to achieve a smokey flavor. The charred edges of the sprouts coupled with the crispness and saltiness of the meat creates a deeper flavor than plain roasted sprouts.  What a beautiful addition to your Thanksgiving table!

Roasted Brussels Sprouts with Bacon or Pancetta!
Roasted Brussels Sprouts with Bacon!

Roasted Garlic Brussels Sprouts
With Bacon or Pancetta

Ingredients:

1-1/2 lbs. brussels sprouts, cleaned and halved
4 strips bacon or pancetta, chopped into 1/2 inch cubes
2 tbsp. Olive oil
2 cloves garlic, oven roasted in foil until softened and then finely chopped.
2 tbsp. cumin
2 tbsp. brown sugar
1/2 lemon, to squeeze for juice
Fresh grated Parmesan
Salt and pepper

Directions:

Preheat oven to 425 degrees.

Add chopped bacon or pancetta to a frying pan and cook until crispy.

I like to cook until charred, extra crispy! Make sure to leave the drippings in the pan!
I like to cook until charred, extra crispy! Make sure to leave the drippings in the pan!

In the same pan, add roasted garlic and cook for a few minutes.

Add olive oil, cumin, and brown sugar.

Coat the sprouts in the pan or pour the mixture over the sprouts.
Coat the sprouts in the pan or pour the mixture over the sprouts.

Completely coat sprouts with the pan mixture.

Place brussels sprouts on a foil lined cookie sheet.

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Squeeze lemon and sprinkle with salt and pepper .

Cook for 16-20 minutes, until softened but firm. (Test by piercing with a fork.)

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Serve as a side dish or as a meal!
Serve as a side dish or as a meal!

Always top with fresh grated Parmesan! Enjoy!

Ciao!

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