Incredibly crispy brussels sprouts – they are baked in the oven, easy to make, and full of flavor. The perfect side dish for any day of the year!
Brussels sprouts are usually one of the most hated vegetables for children and adults. I used to be one of them; growing up, my mom would make them, and I dreaded having to get them down. The way that brussels sprouts are being made the past few years, I wouldn’t say that they are anything like I experienced as a child. I almost now look forward to eating them. My husband Jason and I will be grocery shopping sometimes and pick them up from the grocery stores restaurant just to satisfy our craving. This restaurant makes them super crispy and that is exactly how I make them at home. We like to eat brussels sprouts as a side dish, with various chicken dishes. Slow Cooker Lemon Rosemary Chicken, Mushroom Chicken, and Creamy Lemon Chicken are a few of our favorites.
They have simple ingredients and come together very easily. I bake them in the oven with pancetta, garlic powder, olive oil, a little agave, and salt and pepper. Bake them at 400 degrees for 25-30 minutes. I bake mine closer to 30 minutes. I really like when they are super brown on the outside. Also, baking them longer allows them to crisp up, even more, hence the name crispy brussels sprouts.
If you don’t like pancetta, you can always add small cut up pieces of bacon in place of the pancetta. Also, if you prefer less work and buy shredded brussel sprouts, you will bake the brussel sprouts or 15-20 minutes as they are going to crisp up a lot faster.
Crispy Brussel Sprouts
- 1 pound Brussels sprouts trimmed and cut in half through the core
- 2 ounces pancetta 1/4-inch-diced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 tablespoon agave nectar or honey
- 1 teaspoon Kosher salt or more to taste
- 1 /2 freshly ground black or more to taste
- Preheat the oven to 400 degrees. Place the brussel sprouts in a large bowl, toss with pancetta, olive oil, garlic powder, agave, salt and pepper until well coated.
- Spread onto a baking sheet in a single layer. Roast the brussels sprouts for 25 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss half way through roasting. Remove from the oven, and toss again. Taste for seasonings, and serve.
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