Roasted brussels sprouts are definitely not a new dish in the food world. But after trying some at a local restaurant recently and practically licking the plate, I had to try and recreate the recipe.

My favorite brussels sprouts with a poached egg on top.

It was date night. We went back and forth on places to eat and ended up at James Republic, a new place here in Long Beach. My wife had been there before and swore that the roasted brussels sprouts with pancetta were over-the-top ridiculously good. We shared a plate as an appetizer and brussels sprout heaven opened up for me.

The perfect holiday side dish, roasted brussels sprouts

The brussels were charred and sweet with chunks of bacon mixed through, and a 60 minute egg sat on top just goading me to poke it. That’s right, the egg is cooked for 60 minutes using some kind of scientific sous vide temperature experiment. The result is a perfectly runny egg, though I saved myself the hour and just poached my egg the old fashioned way. A dollop of garlic and lemon aioli on the side makes the perfect creamy sauce when the egg is burst and everything gets gently mixed together. I would go back just for these brussels sprouts they were so damn good!

 

My favorite brussels sprouts with a poached egg on top.

Roasted Brussels Sprouts with Pancetta

Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 2
Print Recipe

Ingredients

  • ounce One 16 bag of brussels sprouts
  • 4 ounce diced pancetta
  • 1/2 teaspoon cumin
  • 1 cup thinly sliced onion
  • Salt and black pepper to taste
  • 3 tablespoons olive oil
  • 1 large egg
  • 2 tablespoons white vinegar
  • For The Aioli: adapted from Food Network
  • 1 large egg
  • 3 cloves garlic minced
  • 1 tablespoon lemon juice
  • Salt and black pepper
  • 1/2 cup olive oil

Instructions

  • Preheat the oven to 385 degrees F.
  • Trim the bottoms of the sprouts, chop in half and transfer to a bowl.
  • Add the cumin, pancetta, onion, salt and pepper, olive oil and toss to coat everything.
  • Transfer the mix onto a baking sheet tray and bake for about 35-40 minutes, shaking and tossing about halfway through cooking. Once the sprouts are done, transfer to a serving bowl.
  • Make the aioli by placing the egg,salt and pepper and garlic into a blender and pulsing until smooth.
  • Slowly stream in the olive oil and blend on high until the mixture gets thicker. Let rest in the fridge.
  • Bring a small pot of water to boil and add the vinegar.
  • Drop the egg into the hot water and gently spin the water in a circle being careful not to pop the egg. Cook the egg for about 2-3 minutes.
  • Using a slotted spoon, take the egg from the water and gently set it on top of the sprouts.
  • Drizzle some aioli around and over the sprouts.
  • Pierce the egg with a fork and toss. Serve at once.

Notes

If your aioli is a little on the runny side, just add a teaspoon of mayo to it and blend until it thickens up.