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Roasted Brussel Sprouts with Cranberries and Panchetta

Roasted Brussle Sprouts with Panchetta and Cranberries from Pidges Pantry

This is a simple and easy to make side-dish that is perfect for any Thanksgiving table!

Roasted Brussel Sprouts with Cranberries and Panchetta
 

Ingredients
  • 1 lb small brussel sprouts, cleaned and halved
  • 2 tbsp olive oil
  • 4-6 oz panchetta, diced
  • ½ c dried cranberries (no sugar added)
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp garlic powder
  • ¼ tsp freshly grated nutmeg

Instructions
  1. Preheat your oven to 400 degrees. Toss the halved brussel sprouts with the olive oil, salt, pepper and garlic powder. Spread onto a large cookie sheet and bake at 400 for 15-20 minutes or until sprouts are browned on the edges.
  2. While the spouts are roasting, put the diced panchetta in a pan over medium-low heat and cook until browned (like cooked bacon). Remove from the pan onto a dry paper-towel and drain to remove the excess grease.
  3. Once spouts are cooked, toss with dried cranberries and cooked panchetta.

Roasted Brussel Sprouts with Panchetta and Cranberries from Pidges Pantry

2 Comments Post a comment
  1. Barbara Dunn #

    Sarah, we are invited out for Thanksgiving and I’m taking this dish. Alas, I meet few folks who like sprouts so will take another veggie too.

    November 20, 2013
    • Hi Barbara! Yea! Maybe as your other side (since you are already roasting one item) you can roast carrots and parsnips? Just peel, cut into like-sized pieces and toss with 1-2 tbsp olive oil, salt and pepper. Then roast at the same temperature for 20-25 minutes (no other work needed!)

      November 24, 2013

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