Crispy Honey Dijon Brussels Sprouts w/ Pancetta Croutons

Crispy Honey Dijon Brussels Sprouts w/ Pancetta Croutons

YIELD: Makes 4 servings


3 T - olive oil, divided

4 oz. - Pancetta, or 4 slices of thick bacon, diced

2 cups - French bread, cut into 1/2" cubes

1/2 tsp. - kosher salt

1 lb. - Brussels sprouts, trimmed and tough outer leaves removed

2 T - honey

1 1/2 T - Dijon mustard

1 - clove garlic, minced

1/2 tsp. - kosher salt

1/2 tsp. - freshly ground pepper

1/2 tsp. - crushed red pepper


Preheat oven to 400ºF.

In a large skillet, heat half of the olive oil over medium-high heat. Add the pancetta and cook until fat is rendered and pancetta is just crisp. Reduce the heat to medium-low and remove the pancetta with a slotted spoon to a small plate, set aside.

Add the bread cubes to the skillet and sprinkle with 1/2 teaspoon kosher salt. Cook for 10-12 minutes, stirring often until bread is crispy and toasted. Set croutons aside.

Toss the Brussels sprouts in a bowl with the remaining olive oil, honey, dijon mustard, garlic, and spices and spread on a sheet pan. Roast for 20-25 minutes until tender and caramelized.

Toss the Brussels sprouts with the pancetta and croutons and serve immediately.


You can make the croutons and pancetta ahead of time for easy mealtime preparations!