There are a few ingredients here that make this Brussels sprouts dish stand out from the rest, and worth a space on your table. First is pancetta, an Italian kind of unsmoked bacon rich in flavor, but more importantly fat that gives depth to the dish. Next is Chinese five spice powder, which In this case, doesn’t impart any particularly Asian flavors. Composed of fennel seed, star anise, cloves, cinnamon, and pepper, it is a convenient way to impart seasonal flavors to recipes. Maple syrup and apple cider ensure the vegetables are at home in a holiday spread, but garlic and sesame seeds keep the glaze from over-asserting its sweetness.
Five Spice Roasted Cider Glazed Brussels Sprouts
There are a few ingredients here that make this Brussels sprouts dish stand out from the rest, and worth a space on your table. First is pancetta, an Italian kind of unsmoked bacon rich in flavor, but more importantly fat that gives depth to the dish. Next is Chinese five spice powder, which In this case, doesn’t impart any particularly Asian flavors. Composed of fennel seed, star anise, cloves, cinnamon, and pepper, it is a convenient way to impart seasonal flavors to recipes. Maple syrup and apple cider ensure the vegetables are at home in a holiday spread, but garlic and sesame seeds keep the glaze from over-asserting its sweetness.
Ingredients
- ¼ cup diced pancetta
- 1 ½ tablespoons of olive oil
- 2 pounds brussels sprouts, trimmed and halved
- 1 teaspoon Chinese five spice powder
- 1 teaspoon kosher salt, such as Morton’s
- ¼ cup apple cider
- 1 ½ tablespoon maple syrup
- 3 large garlic cloves, finely grated using a rasp grater
- 2 tablespoons sesame seeds
- salt and black pepper to taste
- ½ cup dried sweetened cranberries
Instructions
- Preheat your oven to 425 F.
- Heat a cast iron skillet or oven proof skillet over medium high heat (see note below). Saute the pancetta in the olive oil until it has rendered its fat into the pan and has crisped up.
- Add the brussels sprouts to the pan along with the five spice powder and salt, and toss to coat. Place the pan in the oven and set a time for 30 minutes, stirring once or twice.
- While the brussels roast, combine the maple syrup, apple cider, and garlic together in a small bowl. Toast the sesame seeds in a dry skillet or toaster oven until they just start to take on some color. After the brussels are browned and crispy, which should take about 30 minutes, stir in the maple syrup mixture and the sesame seeds until the vegetables are coated. Return the pan to the oven for another 5 minutes.
- Taste for seasoning before serving and add more salt and black pepper if needed. To serve, transfer them to a serving dish and toss with the cranberries.
- Note: If you don’t have a cast iron skillet or oven proof saute pan, you can fry the pancetta in a smaller pan, and roast the brussels sprouts in a baking dish, tossing them with the pancetta, spice powder and salt before baking.
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