Brussels Sprouts with Guanciale

By Leite's Culinaria

Ingredients

1 tablespoon extra-virgin olive oil (plus more as needed)
1/4 pound store-bought or homemade guanciale
2 pounds Brussels sprouts (trimmed and halved)
1/4 teaspoon fine sea salt
Freshly ground pepper to taste

Prep Time15mins
Cook Time30mins
Servings4

Instructions

Preheat the oven to 400°F (204°C).

In an ovenproof skillet over medium heat, warm the oil until it starts to shimmer. Add the guanciale and cook, stirring occasionally, until the edges start to brown, 5 to 8 minutes.

There will probably be 2 to 3 tablespoons of oil and guanciale fat in the skillet. If you have more, drain any excess fat; conversely, if you have less, add some more oil. Stir in the Brussels sprouts and toss to coat. Season with the salt and pepper.

Transfer the skillet to the oven and roast, stirring once, until the sprouts are tender, 20 to 25 minutes, depending on the size and how tender you like your sprouts.

Sprinkle with additional salt to taste and serve immediately.