Roasted Brussels Sprouts with Pancetta and Raspberries
Time: 38 minutes
Serves: 8
Brighten up your holiday dinner table with this unexpected, but delicious, combination of ingredients. Raspberries add bright color and sweetness to the Brussels sprouts.
Prep Time:
8 minutes
Cook Time:
30 minutes
Serves:
8
Ingredients
- 3 Ounces (about 1/2 cup) diced pancetta
- 2 Teaspoons plus 2 tablespoons olive oil, divided
- 2 lbs. brussels sprouts, trimmed and cut in half lengthwise (see Note)
- 2 Tablespoons balsamic vinegar
- 1 Tsp. light brown sugar
- 1 Package (6 ounces) Driscoll's Raspberries, at room temperature, divided
- Kosher salt
- freshly ground black pepper
Directions
- PREHEAT oven to 400°F.
- POUR 2 teaspoons olive oil into a large skillet.
- HEAT skillet over medium heat until oil shimmers.
- ADD pancetta.
- COOK pancetta until lightly browned, about 8 minutes WHILE STIRRING occasionally.
- TRANSFER pancetta to paper towels to drain fat.
- PLACE Brussels sprouts into in a large bowl.
- ADD remaining 2 tablespoons olive oil.
- TOSS Brussels sprouts until evenly coated with oil.
- SPREAD Brussels sprouts evenly on a large rimmed baking sheet.
- BAKE Brussels sprouts WHILE STIRRING occasionally for 20 to 30 minutes or until browned and just tender when pierced with a sharp knife.
- TRANSFER Brussels sprouts to a serving bowl.
- STIR IN pancetta.
- SET ASIDE Brussels sprouts.
- PLACE 4-5 raspberries into a small bowl.
- MASH raspberries with a fork.
- ADD balsamic vinegar.
- ADD brown sugar.
- ADD salt.
- ADD pepper.
- WHISK raspberry mixture vigorously until blended.
- ADD remaining raspberries to Brussels sprouts.
- DRIZZLE balsamic vinegar mixture over Brussels sprouts.
- TOSS Brussels sprouts gently.
- SERVE warm.
