Roasted Brussels Sprouts with Pancetta
I have cooked these many ways and I think this is the best method. By adding some chicken stock to the baking sheet and roasting the brussels sprouts on the rack, it allows them to steam/cook through but also get crispy and not soggy.
Preheat oven to convection bake 425ºF.
Heat a sauté pan over medium heat, add 1 Tbsp extra virgin olive oil, then add pancetta, cooking until golden and crispy. Use a slotted spoon to transfer pancetta to a bowl.
- Clean brussels sprouts, cut off the ends and cut the brussels sprouts in half, lengthwise and place in a large bowl, toss with the rendered pancetta grease in the skillet, salt, and pepper.
Using the OvenBond Half Sheet with a rack (rack available in either the 3pc or 5pc sets), place the brussels sprouts and loose leaves cut side down on the baking sheet. Carefully pour chicken stock into the bottom of the baking sheet. This method will allow you to crisp and steam the brussels sprouts at the same time so that they are cooked through but very crispy. Place on the middle rack and bake for 15 mins. Turn them over and bake 5 more minutes, remove.
In a large bowl, toss the brussels sprouts with balsamic vinegar, parmesan cheese & reserved crispy pancetta. Taste for seasoning and add more salt and pepper if desired.