1½ lbs Brussels sprouts, trimmed and halved lengthwise
⅓ cup extra-virgin olive oil
½ tsp kosher salt
¼ tsp freshly ground pepper
8 oz pancetta, diced
1 tsp caraway seeds
- Preheat oven to 400 degrees.
- Steam Brussels sprouts until tender, shock in ice water to retain color. Toss Brussels sprouts with oil, salt and pepper in a bowl until well coated.
- In a skillet cook pancetta until crispy, then remove with a spoon. Add Brussels sprouts to pan and sauté. Sprinkle caraway seeds over Brussels sprouts and toss, then spread out in a layer and roast in a 400-degree oven until sprouts are crisp-tender and well-browned, about 10 minutes more. Add pancetta and toss together.