Brussels Sprouts with Guanciale
These Brussels sprouts with guanciale is an easy side dish that combines the earthy flavor of roasted, caramelized Brussels sprouts with salty, crispy guanciale or bacon.
Ingredients
- 1 tablespoon extra-virgin olive oil, plus more as needed
- 1/4 pound store-bought or homemade guanciale, cut into 1⁄4-inch-thick (6-mm) chunks (or substitute 1/2 pound pancetta or thickly sliced bacon)
- 2 pounds Brussels sprouts, trimmed and halved
- 1/4 teaspoon fine sea salt, plus more for sprinkling
- Freshly ground pepper to taste
Instructions
- Preheat the oven to 400°F (204°C).
- In an ovenproof skillet over medium heat, warm the oil until it starts to shimmer. Add the guanciale and cook, stirring occasionally, until the edges start to brown, 5 to 8 minutes.
- There will probably be 2 to 3 tablespoons of oil and guanciale fat in the skillet. If you have more, drain any excess fat; conversely, if you have less, add some more oil. Stir in the Brussels sprouts and toss to coat. Season with the salt and pepper.
- Transfer the skillet to the oven and roast, stirring once, until the sprouts are tender, 20 to 25 minutes, depending on the size and how tender you like your sprouts.
- Sprinkle with additional salt to taste and serve immediately.
Nutrition
Serving: 1portion | Calories: 331kcal | Carbohydrates: 20g | Protein: 11g | Fat: 25g | Saturated Fat: 9g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 445mg | Fiber: 9g | Sugar: 5g