Cranberry Maple Pancetta Brussels Sprouts
These Cranberry Maple Pancetta Brussels Sprouts are a delicious, simple Thanksgiving side or anytime side dish! Tart fresh cranberries, maple syrup, crispy pancetta, and roasted brussels come together to create a fun autumn twist on classic roasted brussels! They're slightly tart and sweet from the cranberries and maple, and a little bit savory from the pancetta. So delicious!
Ingredients
For the brussels
- 4 ounces pancetta, finely diced
- 2 pounds brussels sprouts, trimmed and halved
- 1 tablespoon fat from the pancetta renderings
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the cranberries
- 1 tablespoon olive oil
- 1 1/2 cups fresh cranberries
- 2 tablespoons pure maple syrup
- juice of 1 orange
- 1/4 teaspoon cinnamon
- pinch of salt
Instructions
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Preheat the oven to 400℉. Line a large rimmed baking sheet with parchment. Set aside. Heat a medium skillet over medium-high heat and add the pancetta. Cook for 7-8 minutes, stirring frequently, until pancetta is brown and crispy. Remove pancetta from pan and let drain on paper towels. Reserve 1 tablespoon of the fat from the pan for the brussels.
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Add brussels to the baking sheet and toss with the reserved fat, olive oil, salt, and pepper. Arrange the brussels cut side down so that they get nice and crispy. Roast for 20-25 minutes or until golden and crispy.
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While brussels are roasting, make the cranberries. Heat the olive oil in a medium skillet over medium to medium-high heat. Add the cranberries and sauté for 4-5 minutes, stirring frequently, until they begin to break down. Add the maple syrup, orange juice, cinnamon, and salt and stir to combine. Cook for another minute or two, until cranberries have broken down even more and some of the liquid has evaporated.
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Once brussels are finished, toss with the cranberry mixture and pancetta until combined. Season to taste with additional salt and pepper if desired. Serve!