Roasted Balsamic Brussels Sprouts with Pancetta
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 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
Ingredients
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2 pounds fresh Brussels sprouts, trimmed and halved
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3 tablespoons olive oil, divided
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 ounces sliced pancetta or bacon strips, chopped
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2 garlic cloves, minced
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1 tablespoon balsamic vinegar
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1/3 cup dried cranberries
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1/2 cup pine nuts, toasted
Directions
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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.
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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.
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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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