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Roasted Brussels Sprouts with Pancetta - Chef Gregg Prawdzik from Dan's Fresh Produce

Serves 4-6 people


Here is a classic holiday recipe and easy to prepare. Also, if oven space becomes an issue for your holiday, this recipe can also be done on the stovetop (see notes below).


3 lb Brussels sprouts

½ lb pancetta, ½-inch sliced

½ bunch fresh thyme, whole

2 tbsp olive oil, NOT extra virgin

Salt and pepper to taste


Trim any brown ends and leaves off the sprouts. In a large bowl, toss with olive oil, thyme, salt and pepper.


Dice pancetta into ½-inch pieces. Heat sauté pan on medium, add pancetta and sauté until cooked and SLIGHTLY browned. Remove from heat. Drain pancetta on paper towels and reserve fat.


Set oven to 350F



Place Brussels sprouts on baking sheet and bake until tender.

Remove from oven and remove any thyme stems.

Toss with pancetta and reserved fat (substitute a good extra virgin olive oil for a healthier option). Season with salt and pepper to taste.


NOTES: If cooking on stove top. Slice Brussels in half. Prepare pancetta as above but sauté the Brussels in the reserved fat. Add chopped fresh thyme to finish.


All about Brussels Sprouts