Roasted Brussels Sprouts with Pancetta Recipe

Nov 22, 2011 @ 4:38 PM
Posted by ashtonkeefe, Special Contributor

Nutrition

Cal/Serving: 148
Daily Value: 7%
Servings: 12

Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	11g	17%
Saturated	3g	16%
Carbs	9g	3%
Fiber	4g	15%
Sugars	2g	0%
Protein	5g	11%
Cholesterol	13mg	4%
Sodium	226mg	9%
Calcium	42mg	4%
Magnesium	25mg	6%
Potassium	412mg	12%
Iron	1mg	8%
Zinc	1mg	4%
Vitamin A	721IU	14%
Vitamin C	80mg	134%
Thiamin (B1)	0mg	12%
Riboflavin (B2)	0mg	6%
Niacin (B3)	1mg	7%
Vitamin B6	0mg	12%
Folic Acid (B9)	58µg	15%
Vitamin B12	0µg	2%
Vitamin D	0µg	0%
Vitamin E	1mg	6%
Vitamin K	169µg	211%
Fatty acids, total monounsaturated	5g	0%
Fatty acids, total polyunsaturated	1g	0%

See Detailed Nutritional Info

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This quick and easy side takes almost no time to prepare. Pancetta lends some richness, while caramelizing the sprouts brings out their natural sweetness.

INGREDIENTS

2 tablespoons extra-virgin olive oil
8 ounces pancetta, cubed
2-3 pounds Brussels sprouts, halved
Salt and pepper, to taste

DIRECTIONS

Heat the olive oil in a skillet over medium heat and add the pancetta. Cook until slightly browned and drain on a paper towel. Drizzle a bit of olive oil on top, depending on how oily the pancetta is.

Raise the heat to medium-high, add the sprouts, and cook until caramelized and browned around the edges, about 5-8 minutes. When they begin to brown, add the pancetta back to the pan and season with salt and pepper, to taste. Serve.