Kids Won’t Hate These Brussel Sprouts!

I, like many kids growing up, hated those brussel sprouts! I mean there are so many other tastier veggie options like corn on the cob, or french fries. (that’s a vegetable right?) But brussel sprouts get a bad wrap because if you don’t season them right, they taste like you’re eating a mini lettuce head with a bitter aftertaste.

But if you season brussel sprouts right, and pair them with other tasty ingredients, like roasted potatoes and pancetta, then you create a sophisticated, delightful taste with wonderful flavor!

One of my top favorite chefs David Rocco made an Italian Roasted Potato dish with brussels sprout and pancetta, so I decided to give this dish a go. The payoff? A dish that kids will beg you to make!

First make sure you wash your potatoes, and cut them the SAME SIZE as the brussel sprouts (this ensures everything cooks evenly), then peel off the outer layer of your brussel sprout and then wash those too. Mince some fresh rosemary, and cut your pancetta into small cubes.

Simple Italian -Roasted potatoes and Brussel sprouts w pancetta step one: ingredients (#brusselsprouts#pancetta #potatoes #rosemary #olive oil, salt, pepper, #lemon, parmigiano)

Next, put all of your ingredients into a large bowl, and mix in some olive oil, salt, pepper, and red chile-flakes if you want some heat.

Simple Italian- Roasted Potatoes and Brussel Sprouts w pancetta step 2: mix ingredients in large bowl (#potatoes #brusselsprouts #pancetta salt pepper red pepper flake, olive oil, #rosemary )

Then line your baking sheet with parchment paper and pour your ingredients onto the sheet and bake at 400 degrees for about 40 minutes. Make sure about half way into baking that you stir your vegetables so they don’t burn.

Simple Italian- Roasted Potatoes and Brussel Sprouts w pancetta step 3: Bake Deliciousness (oven 400 degrees about 40 minutes )

Finally, take the mixture out of the oven and drench with fresh lemon juice and add fresh grated parmesan for a outstanding results! Enjoy hot. I made a side of angel hair with a light lemon-olive oil mixture and it went really well with this dish. Enjoy and let me know how it turns out!