Crispy on the outside, tender on the inside, and deliciously buttery all the way around, these Sheet-Pan Brussels Sprouts will be a hit with the whole family — even the picky eaters. One of the beauties of this side dish is you can dress it up or dress it down, depending on the night. Friends coming over? Pair it with a special main. Just your immediate family tucked in for a movie night? Serve it alongside mac and cheese.
HOW TO:
- Preheat the oven to 400°F.
- In a large bowl, toss together the Brussels sprouts, pancetta, butter, and garlic.
- Transfer the Brussels sprouts to a rimmed sheet pan and spread them out in one, even layer.
- Bake, tossing halfway through, for 25 to 30 minutes or until golden brown, crispy, and fork-tender.
- Stir the brussels sprouts one more time and evenly sprinkle the Parmesan cheese on top. Bake for another 2 minutes or until the cheese has melted.
- Remove the pan from the oven and sprinkle the chives, lemon zest, a pinch of flake salt, and a couple cracks of fresh black pepper over the Brussels sprouts. Serve hot.