Description
A hearty and flavorful side dish featuring roasted Brussels sprouts tossed with crispy meat, olive oil, red pepper flakes, and finished with lemon juice or cheese for a perfect balance of savory, spicy, and bright flavors.
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 6 ounces sliced or diced meat (e.g., pancetta, bacon, or sausage)
- 1 tablespoon lemon juice (optional)
- 2 tablespoons finely grated Parmesan cheese (optional)
Instructions
- Preheat oven to 425 °F (220 °C).
- Trim stems from Brussels sprouts, remove loose or yellow leaves, and halve larger ones for even cooking.
- Toss Brussels sprouts with olive oil, salt, and red pepper flakes in a large bowl until evenly coated.
- In a skillet or on a baking sheet, cook meat over medium heat until crisp and browned. Remove and set aside, reserving rendered fat.
- Spread Brussels sprouts cut-side down in a single layer on the baking sheet with the rendered fat.
- Roast for 20–30 minutes, flipping once halfway through, until tender inside and crisped on the edges.
- Stir in the cooked meat. If using cheese, sprinkle it on top and return to the oven for 2–3 minutes until melted.
- Finish with a splash of lemon juice if desired. Serve hot.
Notes
- Use firm, evenly sized Brussels sprouts for even roasting.
- Don’t overcrowd the pan — it helps achieve crisp edges.
- Try Pecorino or balsamic vinegar for different flavor profiles.
- Use nuts or mushrooms instead of meat for a vegetarian version.
- Store leftovers in the fridge for up to 4 days and reheat in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg
