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Roasted Brussels Sprouts with Crispy Pancetta in a Pepper Jelly Vinaigrette

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Prep Time 10 minutes
Cook Time 20 minutes
Course Side
Cuisine American, Holiday

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

You can make the vinaigrette ahead of time and reheat it gently before tossing with the Brussels sprouts.
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