I make Brussels sprouts a thousand ways because they pair so, so well with everything from maple syrup and apples to bacon and Dijon mustard. This version is my take on a classic green bean casserole that my family has made for ages that consists of green beans, bacon and pearl onions, with slivered almonds scattered over the top.
Make It Yours A little Feta cheese perched atop a piping-hot portion of these sprouts is divine; crumble about 2 ounces of cheese onto the finished dish, after the almonds but before the pomegranate.
Roasted Brussels Sprouts with Crispy Pancetta and Pearl Onions
Serves | 8 to 10 |
- 2 lbs Brussels sprouts, ends trimmed and halved
- 1 lb frozen pearl onions (about 2½ cups), thawed and patted dry
- 2 Tbsp fresh thyme leaves
- 4 Tbsp olive oil, divided
- sea salt and freshly ground
- black pepper
- 6 oz pancetta
- ₁⁄₃ cup roughly chopped dry-toasted, slivered almonds
- ¼ cup pomegranate arils
| Preparation | Preheat oven to 425°F.
In a large bowl, add sprouts, onions and thyme, and drizzle 3 tablespoons olive oil over top; toss to coat. Season with salt and pepper, and spread in a single layer on a lipped sheet pan, evenly spaced, and roast in oven for 30 to 40 minutes, until crispy.
Meanwhile, prepare a paper towel-lined plate. Heat remaining 1 tablespoon olive oil in large skillet over medium-high heat. Add pancetta, and cook until crispy; transfer to prepared plate to drain. Roughly chop, and set aside in a large bowl. When sprouts have finished roasting, add to bowl with pancetta; toss to incorporate. Add to a large, low serving bowl, check seasoning and garnish with toasted almonds and pomegranate arils.