Keto Brussels Sprouts with Pancetta
Here is a beautiful Keto Thanksgiving side dish: roasted brussels sprouts with pancetta lardons. Pancetta lardons are rendered down to release a delicious fat in which halved Brussels sprouts are roasted along with sliced garlic. Thankfully this side dish is Paleo as well! The preparation is easy, but the result is stunning! Feel free to serve this with other side dishes at your low carb Thanksgiving table this year. I think you will love this dish so much it will grace your table year-round.
How to Make It
Step 1
Preheat the oven to 425 F. Prepare the Brussels sprouts by cutting off the ends and then cut them in half lengthwise. Cut the pancetta into lardons, about ¼” x ½” pieces. Add the lardons to a cold cast iron pan (or another ovenproof pan), and turn the heat to medium.
Step 2
Allow the pancetta to render, releasing the fat until the pancetta becomes crispy. If not enough fat is released to cover the entirety of the pan, add 2 tsp avocado oil.
Step 3
Add the Brussels sprouts cut side down around the entire pan. It may not fit them all and that is ok, just pile the extras on top. Sprinkle them with salt and roast in the oven for 15 minutes or until the flat sides of the Brussels sprouts are browned and the halved sprouts are softened.
Step 4
Taste adding additional salt to your taste. Serve immediately.
Ingredients
- Brussels Sprouts, Raw
8 ounce
- Avocado Oil
2 teaspoon
- Pancetta
3 ounce
- Garlic
3 clove
- Coarse Kosher Salt by Morton
¾ tsp