We finally returned to our Supper Club this month for the first time since our baby arrived. The evening’s theme was Bobby Flay recipes, and I picked one that turned out beautifully even though the finished quantity was smaller than I expected. Because the Brussels sprouts and potatoes reduce as they roast, the pan seems full at first but shrinks a lot. What really elevates this dish is the contrast between the crisp, salty pancetta and the bright finish of fresh lemon juice. It’s simple, satisfying, and something I’ll make again.

Roasted Brussels Sprouts with Pancetta

Bobby Flay

Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 servings

Ingredients

• 3 tablespoons olive oil
• ½ pound sliced pancetta, diced
• 4 shallots, thinly sliced
• 1 pound Brussels sprouts, trimmed and halved
• 8 baby Yukon Gold potatoes, quartered
• Salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 1 lemon, juiced

Instructions

Preheat your oven to 425°F (220°C). Use a large roasting pan or an ovenproof skillet that gives you plenty of room to toss the vegetables and allow heat to circulate.

1. Warm the olive oil over medium heat in the roasting pan or skillet. Add the diced pancetta and cook, stirring occasionally, until the pancetta is golden brown and crisp. Remove the pancetta with a slotted spoon and drain it on a plate lined with paper towels. Reserve the rendered fat in the pan for the next step.
2. Add the thinly sliced shallots to the pan and cook over medium heat until they soften and become translucent, about 2 to 3 minutes.
3. Stir in the halved Brussels sprouts and quartered baby potatoes, coating them well with the pancetta fat and shallots. Season generously with salt and freshly ground black pepper. Toss everything together so the vegetables are evenly coated.
4. Transfer the pan to the preheated oven and roast, tossing once or twice, until the Brussels sprouts are tender and the potatoes are golden brown and slightly crisp at the edges, about 20–25 minutes. Roasting concentrates flavors and reduces volume, so the mixture will look smaller when finished.
5. When the vegetables are done, remove the pan from the oven. Stir in the unsalted butter so it melts and coats the vegetables, then squeeze in the juice of one lemon and toss to combine. Adjust seasoning with additional salt or pepper if needed.
6. Transfer the roasted Brussels sprouts and potatoes to a serving platter and sprinkle the reserved crispy pancetta over the top. Serve hot.

Tips and Variations

For best results, choose small, firm Brussels sprouts and evenly sized baby potatoes so everything cooks uniformly. If you prefer an extra-crispy finish, spread the vegetables in a single layer on a rimmed baking sheet and roast without stirring for the first 10–12 minutes, then turn and continue roasting until golden.

Swap pancetta for thick-cut bacon or guanciale if you like, but reduce additional salt since those alternatives can be saltier. For a nuttier note, add a handful of toasted pine nuts or chopped walnuts right before serving. If you want more acidity, finish with a splash of good-quality white wine vinegar in place of some of the lemon juice.

Serving and Storage

This dish works well as a hearty side for roast meats, grilled fish, or as part of a vegetarian spread if you omit the pancetta. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat to help the vegetables regain some crispness; avoid the microwave if you want to preserve texture.

Big Flavors Rating: 5 Stars