Roasted Brussels w/ Pancetta & Cranberries

Prep:10 min
Cook: 20 min
Serves: 4-6


1 pound brussels sprouts, trimmed and halved
4 ounces pancetta, diced small (about 1/3 cup)
1/2 cup dried cranberries
2 tablespoons avocado oil, coconut oil, or light olive oil
1/2 teaspoon salt
a few grinds black pepper


  • Preheat the oven to 425.
  • On a rimmed baking sheet, toss the Brussels sprouts with the pancetta, cranberries, avocado oil, salt, and pepper, making sure everything is well coated.
  • Roast for 12 minutes, then stir and roast for an additional 8-10 minutes, or until the Brussels are nicely browned and tender and the pancetta is cooked.
  • Serve hot. If making for Thanksgiving and you want to make them ahead, reheat them in a 350 oven for 10-15 minutes, or until hot.