Roasted Brussels sprouts with pancetta and thyme are a gluten-free, low-carb, and keto-friendly side dish that is perfect for Christmas or New Year dinner. Learn how to make this easy and tasty recipe in the oven.
Roasted Brussels sprouts with pancetta and thyme are a delicious and easy side dish that will make your Christmas or New Year dinner extra special. Crispy pancetta, fragrant thyme, and tender Brussels sprouts are roasted to perfection in the oven, creating a mouthwatering combination of flavors and textures. This recipe is gluten-free, low-carb, and keto-friendly, and it can be made ahead of time and reheated before serving.
Table of Contents
Total Yield
This recipe yields 6 servings.
Portion Size
One serving is about 1 cup of roasted Brussels sprouts with pancetta and thyme.
Ingredients
- 2 pounds of Brussels sprouts, trimmed and halved
- 4 ounces of pancetta, diced
- 2 tablespoons of olive oil
- Salt and black pepper, to taste
- 2 teaspoons of fresh thyme leaves, plus more for garnish
- 2 tablespoons of balsamic vinegar
Tools and Equipment
- A large baking sheet
- A large skillet
- A cutting board and a knife
- A measuring cup and spoons
- A spatula or a wooden spoon
- A large bowl
- A small bowl
- A whisk or a fork
Recommended Products
- A high-quality olive oil, such as California Olive Ranch Extra Virgin Olive Oil
- A sharp and sturdy knife, such as Victorinox Swiss Army Chef’s Knife
- A non-stick baking sheet, such as Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
Time Required
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
Mise en Place
- Preheat the oven to 425°F and line a large baking sheet with parchment paper or spray with cooking spray.
- Cut the Brussels sprouts in half and remove any brown or wilted leaves.
- Dice the pancetta into small pieces.
- Strip the thyme leaves from the stems and chop them finely.
- In a small bowl, whisk together the balsamic vinegar and a pinch of salt and pepper.
Step-by-Step Instructions
- In a large skillet over medium-high heat, cook the pancetta, stirring occasionally, until crisp, about 15 minutes. Transfer to a paper towel-lined plate and set aside.
- In a large bowl, toss the Brussels sprouts with the olive oil, salt, pepper, and thyme. Spread them in an even layer on the prepared baking sheet, cut side down.
- Roast for 20 minutes, or until golden and tender, flipping halfway through.
- Transfer the roasted Brussels sprouts to a serving platter and drizzle with the balsamic vinegar mixture. Sprinkle with the pancetta and more thyme leaves if desired.
- Enjoy!
Serving Instructions
Serve the roasted Brussels sprouts with pancetta and thyme as a side dish for your Christmas or New Year dinner, along with your favorite main course, such as roast turkey, ham, beef, or lamb. You can also enjoy them as a light meal on their own, or with a green salad and some bread.
Plating and Garnishing
To make your roasted Brussels sprouts with pancetta and thyme look more appealing and festive, you can use a white or colorful platter and garnish with some fresh thyme sprigs. You can also add some pomegranate seeds, cranberries, or chopped nuts for some extra color and crunch.
Tips and Notes
- To save time, you can buy pre-cut Brussels sprouts and pre-diced pancetta from the store. Just make sure they are fresh and of good quality.
- To make this recipe vegetarian or vegan, you can omit the pancetta and use a plant-based oil instead of olive oil. You can also add some vegan cheese, such as Violife Just Like Parmesan Wedge, for some extra flavor and creaminess.
- To make this recipe more spicy, you can add some red pepper flakes, cayenne pepper, or smoked paprika to the Brussels sprouts before roasting.
- To make this recipe more sweet, you can add some maple syrup, honey, or brown sugar to the balsamic vinegar mixture.
- To store the leftovers, you can keep them in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To reheat, you can microwave them for a few minutes, or bake them in the oven at 375°F until warm and crisp.
Nutrition Facts
Per serving (1 cup):
- Calories: 216
- Fat: 14 g
- Carbohydrates: 17 g
- Fiber: 6 g
- Protein: 9 g
Disclaimer
This article is for informational purposes only and does not constitute medical advice. Please consult your doctor before making any changes to your diet or lifestyle. Some of the links in this article are affiliate links, which means we may earn a small commission if you purchase through them. This helps us support our website and provide you with more quality content. Thank you for your support!