RECIPE: Roasted Brussel Sprouts with Pancetta

Submitted by: Korbel Champagne Cellars
Chef: Robin Lehnhoff-McCray

recipe-korbel-brussel-sprouts-pancetta.jpgRecipe: Roasted Brussel Sprouts with Pancetta
A perfect side dish for your holiday dinner.

  • 2 lbs fresh brussel sprouts
  • 1 T chopped fresh garlic
  • 4 ozs thinly sliced pancetta
  • ½ cup extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper

Trim the brussel sprouts on the bottom and cut in half (if you prefer to leave whole, no problem, they will just take a bit longer to roast) and place in a large bowl. Preheat your oven to 400º. While the oven is heating, chop the pancetta into smaller pieces and place in a sauté pan over medium heat and cook until crisp. (Add 2 tablespoons of the extra virgin olive oil to the pancetta if the pan seems dry). Set aside while sprouts are roasting.

Toss the brussel sprouts in the remaining olive oil, salt and pepper. Place on an unlined baking sheet and bake for 20-25 minutes, just until they are crispy and tender. Remove them from the oven and toss with pancetta, and pan oils. Toss gently adding more salt or pepper if desired. Serve immediately.

Planning a visit to Sonoma County?  Spend the day at Korbel Champagne Cellars...taste our delightful champagnes, tour our historic winery and gardens, and enjoy a delicious lunch at our gourmet Delicatessen. Complimentary tours and tastings daily.