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One Pot Brussels Sprouts and Lemon Orzo has smoky pancetta, Brussels sprouts, and orzo with lemon. It’s easily doubled for a large holiday party or family gathering. Or just to have leftovers for lunch!

I love orzo. The versatility of this little rice shaped pasta lends itself to a myriad of salad, pasta, and even soup recipes. The shape is not only fun, but also perfectly sized. You could try this recipe with other small, shaped pastas, but I just don’t think it would be as delicious as making it with orzo.

What is orzo?

Orzo is a small pasta that’s in the pastina category. That just means little pasta. Because it is. The name orzo translates to barley in Italian. It does resemble the shape of barley more so than rice. But most attribute it to rice instead of barley. Not a ton of people eat barley I don’t think.

It’s sometimes classified as a soup pasta. Because you can easily toss it into soup and cook it that way. It makes the soup heartier and more delicious. And with the small shape, orzo is quite forgiving when cooked. Meaning, even if it’s not al dente and slightly overcooked it’s still delicious.

The size and shape make it popular not only in Italy but also in Greece and parts of the Middle East. In these areas it’s used in a rice pilaf or added with rice to a salad or side dish. Heck, there’s even an orzotto recipe where it’s cooked like risotto. I might have to try that.

What are Brussels sprouts?

I know I covered a brief history of these delicious gems in this post, but I don’t think I’ve really talked about what they are. Some call them little cabbages. And they’re not wrong because they’re part of the cabbage family.

They came onto the culinary scene around the 5th century but weren’t cultivated as a food source until the 13th century. And, as you probably can guess, they were cultivated around Brussels, Belgium. Hence the name Brussels sprouts.

They’re typically grown in cooler temperatures, but the US can thank California for growing the most sprouts in the states. Apparently, the central coastal region has the perfect combination of fog and cooler weather year-round to produce the best conditions for growing sprouts.

Sprouts are considered a cruciferous vegetable. I had no idea what this meant until just now. It’s called cruciferous because the flowers have four petals and resemble a Greek cross. It might have been a no brainer for some, but for me it just didn’t click. Crucifixion. Cruciferous. SMH. Sometimes I’m a bit dense.

Fun fact. All parts of the Brussels sprouts plant are edible. From the sprouts to the stalk and even the leaves. You can eat every bit of this plant. I wonder how many people have actually tried to eat all parts of it? I mean, I guess someone has because how else would we know. Has anyone grown sprouts and eaten the leaves? I’d love to know.

How do you buy Brussels sprouts?

Just like cabbage and broccoli you want to look for tightly formed sprouts that have no visible yellowing or insect damage. They need to be bright green to have the best flavor. I like to give them a little squeeze just to be sure they’re full and not deceptively large with loose leaves. Sort of like an iceberg. It can look nice, but not have a lot of leaves inside.

They’re very forgiving with storage. They love the cold weather. On the stalk can last about 2 to 3 weeks. If they’re not on the stalk about 1 to 2 weeks. Of course, I always push the limits. I have some in there now that’s about a week old. I guess I’ll be roasting those sometime this week. Maybe. Or maybe I’ll make this recipe again. Because I think it’s delicious. But we’ll get to that later.

How do you cook Brussels sprouts?

I always say that if roasted Brussels sprouts were an option when I was growing up I probably would have eaten way more than I have now. But that wasn’t an option. However, for me it’s the best way to cook up these green gems. I like to make sure they get a little crispy on the cut side. Cook them until they’re just fork tender for the best flavor. Any more than that and they could release their sulfur compounds which don’t sell so great.

I also like to sauté them. Especially with pancetta or bacon for added flavor and smokiness. They get nice and caramelized. And don’t be afraid of the extra crispy bits. They’re my favorite part! Caramelized and sweet with that smoky bacon or pancetta flavors makes them a deliciously quick and easy side.

You can also thinly slice raw sprouts for a salad. I had a great Caesar salad made with shaved sprouts that was delicious. It’s on my list of recipes to recreate. Of course, with a delicious fresh and homemade Caesar dressing. Not that bottled business.

I wouldn’t recommend boiling them. I think we had those and the frozen ones the most growing up. While you can roast the frozen ones, they’re just not as good as roasting the fresh ones. My sister sometimes heats the frozen sprouts and then puts them in her air fryer. I haven’t tried this but they were pretty good.

Then there’s the Brussels sprouts chips. That’s basically cooking up the leaves of the sprouts. I don’t mind the leaves falling off while I’m roasting them. But I’m not going to pull those suckers apart just for chips. That’s too tedious for my taste.

What does One Pot Brussels Sprouts and Lemon Orzo taste like?

So good. I made this One Pot Brussels Sprouts and Lemon Orzo twice. And both times I devoured it. It’s hearty and delicious. There’s pasta, sprouts, smoky pancetta, salty Parmesan, crunchy almonds, and tart lemon. It’s literally a flavor explosion in your mouth.

And it reheats the next day for lunch, too. Just toss this One Pot Brussels Sprouts and Lemon Orzo with some rotisserie chicken or leftover pot roast and you have a hearty and delicious leftover lunch. Or dinner!

Welcome to Holiday Side Dish Week 2022 hosted by Heather from Hezzi-D’s Books and Cooks. This year we have over 45 side dishes to help you plan your holiday meals.

Wednesday Holiday Side Dish Recipes:

• Air Fryer Brussel Sprouts with Bacon from Cheese Curd In Paradise
• Air Fryer Brussels Sprouts from An Affair from the Heart
• Apple and Chestnut Stuffing from Hezzi-D’s Books and Cooks
• Homemade Rice Pilaf from Kathryn’s Kitchen Blog
• Instant Pot Mashed Cauliflower from The Spiffy Cookie
• Old-Fashioned Candied Yams from Palatable Pastime
• One Pot Brussels Sprouts with Lemon Orzo from A Kitchen Hoor’s Adventures
• Pineapple Casserole from A Day in the Life on the Far
• Potato Gratin with Gruyére, Bacon, and Leeks from Karen’s Kitchen Stories
• Puff Pastry Wrapped Asparagus Bundles from Blogghetti
• Pumpkin Methi Luchi from Magical Ingredients
• Roasted Pepitas from Art of Natural Living
• Twice Baked Potato Casserole from Hostess At Heart