Roasted Brussels Sprouts with Pancetta
Show: Boy Meets Grill
Episode: Gone Fishin
Rate This RecipeRead users' reviews (72)
- Recipe categories: Meat, Vegetables, Potato, Brussels Sprout,
- recipe
- ratings & reviews(72)
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Total Reviews: 72
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By mollyinchicago_...
Chicago, 52
on June 20, 2010
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Use a bag of frozen baby brussels spouts --it's just as good and easier.
By Las Vegas Titan...
Las Vegas
on June 19, 2010
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This is the best way to enjoy Brussel Sprouts I have ever tasted. I justed served this recipe with my pork belly. The richness of the pork belly was perfectly complemented by the brussel sprouts.
Highly reccomended.
By nroush_12690983
Alexandria, 86
on April 21, 2010
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This dish was amazing! I cooked it all by itself and loved it! Next time I would love to pair it with a cornish game hen!
By richschultz86_1...
New Port Richey...
on March 31, 2010
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It tends to look a bit like hash but the flavors were quite good. We love roasted brussel sprouts (actually any roasted veg and this was easy and tasty. We'll make it again.
By tntsonoma_12721927
Sonoma, 43
on March 08, 2010
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I omitted the pancetta because I was serving with a rich corned beef and it was still great! I did add a bit of lemon zest with the juice and did not need to use the butter as it was delicious as it was....and I love butter!
By katie.keeton_12...
Renton, 87
on February 27, 2010
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This is a fun recipe to make and delicious!
By jessica_benevid...
Abington, MA
on February 20, 2010
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This recipe was awesome!! The pancetta and lemon complimented the potato and brussels sprout... I cut out 1 tbsp of the oil and 2 tbsp of butter and it still tasted great. I could eat the entire batch. Try it!
By rachael146_12646725
Las Vegas, 68
on February 11, 2010
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Though I love brussel sprouts, I'd never cooked them before. This is the perfect side dish with exactly the right flavor balance and SO easy to make. Every ingredient contributes to the taste and texture of the dish--the shallots get nice and crispy in the oven, adding somewhat of a breakfast diner quality to the salted and peppered potatoes, and the brussel sprouts get tender and flavorful without being bitter. The addition of lemon and butter at the end add the perfect finishing touch. The only thing I changed was using juice from 1/2 of a lemon because a whole lemon really seemed like too much. I will definitely be making this again. Thank you, Bobby!
By laurab007
Long Beach, CA
on January 31, 2010
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My family and I love this recipe. It is one of our favorite all time recipes. The combination of flavors is so good. The carmelized brussels sprouts makes them taste amazing and not bitter at all. Even my 2 year old will eat the brussels sprouts. We follow this recipe as is and it is excellent! I do cook them for 45 minutes to make sure the potatoes are brown and crispy on the outside.
By zking1776_12024622
Pawcatuck, 45
on January 30, 2010
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This is an amazingly tasty and simple dish! Do yourself a favor and make this dish to accompany a nice heavily seared piece of beef and you will be in flavor heaven. The Brussels sprouts roast perfectly and the onions caramelize like candy with bits of pancetta scattered throughout like a cured pork treasure hunt! The lemon juice finish may sound weird but it offers the perfect flavor contrast to the cabbagie sprout and earthie potato. I could eat this every day!