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Let me tell you a little something — I used to loathe Brussels sprouts. I mean, really loathe. Back in the ‘80s, they were the soggy, stinky little green things that showed up on your plate when your mama was trying to be “healthy.” And bless her heart, she’d boil them until the kitchen smelled like someone left a gym sock in the Crockpot.
Fast forward a couple of decades (and more than a few kitchen experiments), and now? Oh honey, they’re one of my favorite veggies — if they’re roasted right. Golden and crispy, with those little charred bits that taste like candy if candy was made from cabbage. And when you toss them in a warm, pepper jelly vinaigrette with crispy pancetta on top? Mercy. That’s not just a side dish — that’s Southern comfort with attitude.
Why These Sprouts Deserve a Spot on Your Table
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Crispy outside, creamy inside — no mush, ever
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Sweet, spicy, tangy vinaigrette that gives ‘em some sass
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Pancetta — because bacon’s Italian cousin deserves some love
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Easy enough for a weeknight, pretty enough for Thanksgiving
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They reheat like a dream (and make killer leftovers — more on that later)
Ingredients (and a little kitchen gossip)
Brussels sprouts (2 lbs)
Trimmed and halved. If they’re on the bigger side, quarter them so they roast evenly. And don’t be scared of a few outer leaves falling off — they get real crispy, like veggie chips.
Olive oil (1/4 cup + 1 tbsp)
Use something decent — nothing fancy, just not the stuff that’s been in your pantry since Obama’s first term.
Pancetta (5 oz)
Tiny cubes of salty, savory goodness. You can totally use thick-cut bacon if that’s what you’ve got. Just don’t skip it — it adds so much depth.
Shallot (1, minced)
It’s like an onion that went to finishing school. Mellow and slightly sweet when sautéed in pork fat. Yes, I said pork fat.
Apple cider vinegar (2 tbsp)
For a little zing. Don’t use plain white vinegar — too harsh. If you’re in a pinch, white wine vinegar or even a squeeze of lemon will do.
Red pepper jelly (3 tbsp)
This is the magic part. It gives that sticky-sweet-heat that makes people go, “Wait…what’s in this??” You can usually find it near the jellies or in the fancy cheese section.
Parsley (1 tbsp, chopped)
Just for a little green pop at the end. Not required, but it makes the whole thing look prettier and brighter.
Salt & black pepper, to taste
Be generous. Brussels need a little help — but once they get it, boy do they shine.
How to Make It (without breaking a sweat)
Step 1: Preheat that oven
Crank it up to 450°F. No low-and-slow nonsense here — high heat = crispy edges.
Step 2: Roast your sprouts
Toss those green gems with 1/4 cup of olive oil, some salt, and cracked pepper. Spread ‘em out cut-side down on a big sheet pan (don’t crowd them!). Roast for 18–20 minutes until they’ve got those golden-brown bits that make your eyes roll back a little.
Step 3: Cook the pancetta
While the sprouts are doing their thing, heat a skillet over medium-low. Toss in the pancetta and let it do its slow-sizzle magic until crispy. Scoop it out and let it drain on a paper towel. DO NOT throw away that fat — we’re using it.
Step 4: Make the vinaigrette
Leave about 1 tablespoon of that glorious pancetta grease in the pan. Add the minced shallot and cook just until soft and fragrant — not browned. Then stir in the vinegar, pepper jelly, and the remaining tablespoon of olive oil. Let it all melt and mingle for a minute, then take it off the heat.
Step 5: Toss and top
Take those hot, crispy sprouts and toss ‘em in the warm vinaigrette until they’re shiny and saucy. Sprinkle the pancetta on top, then hit it with a little chopped parsley if you’re feeling fancy.
A Few Fun Twists (Because Why Not?)
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Too hot to roast? Air fryer works too. 375°F for 15 minutes, give or take.
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No pancetta? Bacon’s fine. Or go meatless — maybe throw in toasted pecans.
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No red pepper jelly? A little apricot jam and a splash of hot sauce will get you close.
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Make it a main: Toss in some farro, crumble goat cheese on top, and call it lunch.
Storing & Reheating (a.k.a. next-day joy)
These reheat beautifully. Maybe even better the next day — I said what I said.
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To store: Pop leftovers in a container in the fridge for up to 3 days.
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To reheat: Roast ‘em again at 400°F for about 8 minutes. Don’t microwave if you want crispy edges — unless you’re in yoga pants and watching Golden Girls, then do whatever you want.
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Bonus idea: Chop leftovers and add to scrambled eggs. Trust me.
A Little Goodbye (But Not Really)
If you’re still reading, bless your heart — you’re my kind of person. These Brussels sprouts have become one of those recipes that I have to bring to family gatherings now, or I get side-eyes and snide comments like, “Oh… no sprouts this year?”
So if you try this dish — whether it’s for the holidays, Sunday dinner, or just because you had a rough day and want something salty-sweet and soul-hugging — let me know. Drop a comment, share a picture, tell me if your picky kid loved it (or at least didn’t gag).
And if you find a really good pepper jelly? Spill the tea, friend. Sharing is caring.
Till next time — keep that oven warm and your table full,
Roasted Brussels Sprouts with Crispy Pancetta in a Pepper Jelly Vinaigrette
Ingredients
- 2 lbs Brussels sprouts, trimmed and halved
- 1/4 cup olive oil, plus 1 tablespoon for vinaigrette
- 5 oz pancetta, cubed
- 1 tablespoon reserved pancetta fat
- 1 shallot, finely diced
- 2 tablespoons apple cider vinegar
- 3 tablespoons spicy red pepper jelly
- 1 tablespoon olive oil (for vinaigrette)
- 1 tablespoon fresh parsley, minced
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Preheat oven to 450°F. Toss Brussels sprouts with 1/4 cup olive oil, salt, and pepper on a sheet pan. Roast for 18–20 minutes, until softened and caramelized.
- Render pancetta in a skillet over medium-low heat until crispy. Remove pancetta and set aside, reserving 1 tablespoon of fat in the pan.
- Add shallots to the reserved fat and sauté for 1–2 minutes. Stir in vinegar, pepper jelly, and 1 tablespoon of olive oil. Remove from heat and season with salt and pepper.
- Toss the roasted Brussels sprouts with the warm vinaigrette until well coated.
- Top with crispy pancetta and fresh parsley. Serve warm.
Notes