28 minutes
A delicious and savory side dish featuring Brussels sprouts caramelized with pancetta and tossed in a lemon-mustard seed dressing.
1. Preheat Broiler and Prepare Brussels Sprouts
Start by preheating your broiler so it’s ready when you need it. While that’s heating up, trim the Brussels sprouts by cutting off the stems and removing any discolored leaves. Slice each sprout in half lengthwise and place them in a large bowl.
2. Cook Pancetta
Take a 10-inch sauté pan and cook the diced pancetta over medium heat for about 5 minutes. The pancetta will render its fat and start to turn brown and caramelized, which adds a fantastic depth of flavor to your sprouts. Once the pancetta is ready, pour it along with all the rendered fat over the Brussels sprouts in the bowl and toss them well to coat evenly.
3. Broil Brussels Sprouts
Spread the seasoned Brussels sprouts out in a single layer on a baking sheet, and sprinkle them lightly with flaky sea salt. Broil them for 15 to 18 minutes, keeping an eye out for a light browning and tenderness, which indicates they are perfectly caramelized.
4. Prepare Dressing
While the Brussels sprouts are broiling, prepare the dressing. Once the sprouts are done, return them to the large bowl and add the black mustard seeds, grated lemon zest, lemon juice, and mustard oil. Stir everything together thoroughly, ensuring the dressing coats all the sprouts evenly.
5. Adjust Seasoning and Serve
Finally, taste the dish and adjust the seasoning with a bit more salt if necessary. This dish can be stored in the refrigerator for up to three days, but make sure to bring it to room temperature before serving to enjoy its full flavor. Enjoy your Caramelized Brussels Sprouts with Pancetta and Lemon-Mustard Seed Dressing!
Look for small to medium Brussels sprouts, as they tend to be sweeter and more tender. Ensure they are firm, bright green, and free from yellow or wilted leaves. Consistent size is key for even cooking.
Ensure the acid from the lemon, sweetness from the sprouts, saltiness from the pancetta, and pungency from the mustard seeds are in harmony.
Use a heavy-bottomed pan, like cast iron, and get it hot before adding the Brussels sprouts. Avoid overcrowding the pan.
Cut the pancetta into small, even dice to render the fat slowly over medium-low heat. Reserve the rendered fat for sautéing the Brussels sprouts.
Use freshly squeezed lemon juice and zest, and toast mustard seeds before adding them to the dressing.
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