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Roasted Balsamic Brussels Sprouts with Pancetta

Total Time

Prep: 15 min. Bake: 30 min.

Makes

6 servings

I always loved Brussels sprouts growing up, so I decided as an adult to bring them home to our family table. I've been making them ever since.—Brenda Washnock, Negaunee, Michigan
Roasted Balsamic Brussels Sprouts with Pancetta Recipe photo by Taste of Home

Ingredients

  • 2 pounds fresh Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 ounces sliced pancetta or bacon strips, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon balsamic vinegar
  • 1/3 cup dried cranberries
  • 1/2 cup pine nuts, toasted

Directions

  1. Preheat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with 2 tablespoons oil, salt and pepper. Roast 30-35 minutes or until lightly charred and tender, stirring halfway.
  2. Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add pancetta; cook and stir 4-6 minutes or until crisp. Add garlic; cook 1 minute longer. Remove from heat; stir in vinegar.
  3. In a large bowl, combine Brussels sprouts, cranberries and pancetta mixture; toss to combine. Sprinkle with pine nuts.

Nutrition Facts

3/4 cup: 253 calories, 18g fat (3g saturated fat), 8mg cholesterol, 407mg sodium, 20g carbohydrate (8g sugars, 6g fiber), 8g protein.

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