Go Back
–+ servings

Roasted Brussels Sprouts with Crispy Pancetta in a Pepper Jelly Vinaigrette

Roasted Brussels sprouts are tossed with warm pepper jelly vinaigrette and topped with crisp pancetta and fresh parsley.
Print Recipe Pin Recipe

Want This Recipe Later?

We'll send this recipe straight to your inbox.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side
Cuisine American, Holiday
Servings 6 servings
Calories 313 kcal

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.

Nutrition

Serving: 1servingsCalories: 313kcalCarbohydrates: 19gProtein: 8.5gFat: 23.3gSaturated Fat: 4.7gTrans Fat: 0.1gCholesterol: 25mgSodium: 400mgFiber: 6gSugar: 8g