Roasting Brussels sprouts brings out their natural salty flavor, and turns them charred and crispy on the outside and tender on the inside. A sprinkling of chopped pancetta (or bacon) adds saltiness and smokiness; no need to add much salt.
- 2 pounds Brussels sprouts
- 3 to 4 tablespoons olive oil
- 4 ounces pancetta or bacon, diced
- Sea salt and freshly ground black pepper, to taste
Remove any yellow, wilted outer leaves from the Brussels sprouts, cut off the stems, and halve large sprouts lengthwise; smaller ones can be left whole.
On a large baking tray, spread the Brussels sprouts in one layer and drizzle with the olive oil. Shake the pan to coat well. Sprinkle the pancetta or bacon on top and season with ground black pepper.
Roast in the oven for about 1 hour, shaking the pan halfway through the cooking time to toss the sprouts, or until the sprouts are fork-tender but crispy and golden on the outside.
Season with salt as needed and serve immediately, or cover with tin foil to keep warm and return to the oven to heat up just before serving.
