Roasted Brussels Sprouts with Pancetta, Balsamic, & Pecorino Romano
Take yourself back to a childhood Thanksgiving and think – “What was my favorite side dish?”. We’ll bet it wasn’t the Brussels sprouts, but we’re here to change your tune. Whether sweet or savory, Thanksgiving is all about those shareable sides, and these Roasted Brussels Sprouts with Pancetta, Balsamic, and Pecorino Romano… well, let’s just say you should make two servings.
Balancing tangy balsamic glaze, nutty aged cheese, and rich pancetta, these Brussels sprouts take on an incredible, oven-crisp texture. Read on to recreate this gourmet side dish for your Thanksgiving, or find it in our expanded Thanksgiving meal kit, “The Bigger Feast” – delivered to your door prepped and ready to cook.
Roasted Brussels Sprouts with Pancetta, Balsamic, & Pecorino Romano
It’s our spin on a side that’s taking tables by storm — Brussels sprouts roasted to a perfect crisp, drizzled with balsamic glaze, and tossed with diced pancetta and toasted hazelnuts. A finishing flurry of Pecorino Romano cheese means even the kids’ table will be back for seconds!
How to Make this Delicious Thanksgiving Side Dish
Here’s what you’ll need to bring our Roasted Brussels Sprouts with Pancetta, Balsamic, and Pecorino Romano to your Thanksgiving table.
Ingredients:
Brussels sprouts
Pancetta
Toasted hazelnuts T
Pecorino Romano cheese M
Balsamic glaze
Allergens:
(M) Milk
(T) Tree nuts
Supplies To Gather:
Baking sheet
Aluminum foil
Kitchen knife & cutting board
Small bowl
Cooking spoon
Salt & pepper
Cooking oil
Preheat the oven to 375°F convection or 400°F conventional
Prepare a baking sheet by lining it with aluminum foil & lightly greasing
Rinse your fresh produce and gently pat dry
Spread the pancetta onto the prepared baking sheet. Place into the oven for 5-6 min, or until lightly browned and crispy. Carefully remove the baking sheet. Spoon the pancetta into a small bowl and set aside.
Meanwhile, trim off the bottoms from the Brussels sprouts, then cut in half lengthwise. Place onto the baking sheet, and drizzle with 1 tbsp. of cooking oil, and toss with the rendered fat from the pancetta. Spread in an even layer and lightly season with salt and pepper. Place into the oven for 8 min.
Stir the Brussels sprouts and sprinkle with half of the Pecorino Romano cheese. Continue to cook for 5-7 min, or until tender and lightly browned.
Carefully remove the baking sheet and transfer the Brussels sprouts to a serving bowl. When ready to serve, add the pancetta, toasted hazelnuts, and balsamic glaze. Toss together, then sprinkle with the remaining cheese.
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Thanksgiving is all about friends, family, and giving thanks – and while a feast is always in order, the stress of preparing it can’t get in the way of your enjoyment. Luckily, meal delivery options like Gobble’s Thanksgiving boxes are here to help.
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