If you’re not already a fan of healthy Brussels sprouts, I can almost guarantee you will be once you taste these little cabbages mixed up with pancetta, sweet potatoes – and what, fresh squeezed orange juice?
And if you’re pretty sure you don’t like them, scoop up a pound of Brussels sprouts from your supermarket’s fresh produce section and try them this way – I’m betting you’ll change your mind fast when you dig into these “flavor bombs” packed with yumminess.
Just like most good Brussels sprouts recipes, this one sticks with roasting the sprouts in the oven. But after that, it veers off into exciting new taste territory that includes pan-fried pancetta (Italian bacon), cubed sweet potatoes as roasting companions, and yes, half an orange squeezed over everything when it’s done! [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2tre8r’]
With this recipe you’ll be enjoying the smokiness from the pancetta, a nice nutty flavor from the sprouts, the sweetness of roasted potatoes, and that fresh orange you put the squeeze on instantly adds a big splash of brightness to the whole dish!
Now for those brave souls who swear they hate Brussels sprouts but are willing to give this recipe a shot, let me give you just a few simple prep tips: Wash the sprouts in cold water, pull off any yellow or otherwise gnarly leaves, and cut each bud in half lengthwise – right down the middle of the stem. And if you need more encouragement while you make this, keep in mind Brussels sprouts contain an abundance of vitamins K and C, along with some hard-working antioxidants. Even the sulfur in Brussels sprouts helps detoxify your body.
(I know the above is old news for Brussels sprouts aficionados, but we really want to bring the newbies along for this one too!)
So that’s enough from me…I know you’re anxious to try this easy paleo recipe for unbelievably good roasted Brussels sprouts.
Happy cooking…and let me know what you think!
Ingredients
- 3 tbs olive oil
- 6 oz diced pancetta
- 3/4 cup yellow onion, diced
- 1 lb Brussels sprouts, halved (from the top of the stem)
- 1 large raw sweet potato, peeled and diced into about 1-inch cubes
- 2 tsp rosemary, chopped
- Salt and pepper, to taste
- 1/4 cup orange juice (about half a fresh orange, squeezed)
Instructions
- Preheat oven to 425º F
- In a large skillet over medium heat, add the olive oil and diced pancetta. Cook pancetta until crispy (about 5 minutes). Remove pancetta from the pan and set aside...but leave the remaining oil and fat drippings in the pan!
- Add the diced onion to the skillet with the fat, and cook until translucent (about 4-5 minutes)
- Next add the sweet potato cubes and halved Brussels sprouts to the skillet and immediately remove from heat. Stir together in the skillet until well-coated
- Spread out the sweet potato cubes and Brussels sprouts across a foiled-lined baking sheet
- Season with salt and pepper and sprinkle with rosemary. Do NOT add the pancetta yet!
- Roast seasoned sweet potatoes and Brussels sprouts in 425º oven about 25-30 minutes, or until tender
- Remove potatoes and sprouts from the oven and transfer to a serving bowl
- Finally pour (or squeeze) the orange juice over the top, then sprinkle with the crispy pancetta
- Serve and enjoy immediately!