This recipe comes from the Washington Local and Seasonal Cookbook, a great find that features, oddly enough, recipes that are appropriate for the current season, and ingredients that are readily available in Washington state. As a former Brussels sprouts hater, I can pretty much guarantee that if I hadn’t already been won over by the two other recipes featured on this site, this one would have done the job. Because, really, doesn’t crispy pancetta make everything taste better?

Chris says:

Remember I used to hate Brussels sprouts?

Lisa says:

Yep — and now a third brussels sprouts recipe from a brussels sprouts hater…

Chris says:

Well, I still hate saying “Brussels Sprouts”. The “s” in Brussels followed by the “s” in sprouts bothers me.

Lisa says:

Well, no one says it that way, so who cares?

Chris says:

Good point.

Lisa says:

This pancetta is really tasty.

Chris says:

And crispy! I can totally see why someone would want to be a bacontarian — I could totally only eat vegetables, as long as they were suplemented with the occasional bit of pork fat.

Brussels Sprouts with Pancetta and Pine Nuts
1 lb Brussels sprouts
3 oz pancetta, diced
olive oil
sea salt
pepper
1/4 pine nuts, toasted in dry skillet until golden brown

Preheat oven to 400F. Slice Brussels sprouts in half lengthwise, and remove any wilted outer leaves. Toss in a bowl and mix with a splash of olive oil, pancetta, salt, and pepper. Spread in an even layer on a baking sheet and bake for 20-30 minutes until the pancetta is crispy, stirring the brussels sprouts occasionally so they cook evenly. Toss with pinenuts and another splash of olive oil, if desired.

3 Servings