Pan Roasted Brussels Sprouts

Friday , 22, November 2013 Leave a comment

Pan Roasted Brussels Sprouts

 These pan roasted  Brussels Sprouts are amazingly delicious!!

Caramelized Onions and Crispy Pancetta make this a family favorite!! 🙂


  • 3 tbsp. Olive Oil
  • 6 oz. Pancetta…diced
  • 3 large yellow Onions, thinly sliced ..about 4 cups
  • 1 ½ tsp. Sea Salt
  • ½ tsp. Black Pepper
  • 2 lbs. Brussels Sprouts.. stems trimmed and cut in half lengthwise


  • Preheat the oven to 400° F.
  • In a large sauté pan, heat 1 tbsp. Olive Oil over medium heat. When hot.. add Pancetta.. cook until crisp.. 5 to 6 minutes.
  • Using a slotted spoon.. transfer the Pancetta to a baking sheet lined with paper towels and set aside.
  • Add Onions, ½ tsp. Salt, ¼ tsp. Black Pepper to the pan.. cook.. stirring until the onions are caramelized.. about 30 minutes.
  • In a large 14-inch sauté pan, heat remaining 2 tbsp. Olive Oil over medium high heat..when hot, add Brussels Sprouts and remaining Salt and Pepper.
  • Cook until the Sprouts are golden brown on one side..  4 to 5 minutes.
  • Transfer the pan to the oven and cook until tender..about 15 minutes.
  • Add Onions and Pancetta to the Brussels Sprouts.. toss well.. return to the oven for 5 minutes longer.
  • Serve immediately.

This fabulous recipe courtesy of Emeril Lagasse and Good Morning America

Pan Roasted Brussels Sprouts with Caramelized Onions and Crispy Pancetta

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