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Roasted Brussels Sprouts with Pancetta Recipe

Staff Writer
Brussels Sprouts
Stock.XCHNG/nkzs

Brussels Sprouts

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.

Nutritional Facts
Servings12
Calories Per Serving140
Total Fat10g15%
Sugar2gN/A
Saturated3g14%
Cholesterol12mg4%
Protein6g11%
Carbs9g3%
Vitamin A38µg4%
Vitamin B60.3mg12.9%
Vitamin C80mg100%
Vitamin E1mg6%
Vitamin K169µg100%
Calcium42mg4%
Fiber4g15%
Folate (food)58µgN/A
Folate equivalent (total)58µg14%
Iron1mg8%
Magnesium25mg6%
Monounsaturated5gN/A
Niacin (B3)1mg7%
Phosphorus93mg13%
Polyunsaturated2gN/A
Potassium410mg12%
Riboflavin (B2)0.1mg5.9%
Sodium270mg11%
Thiamin (B1)0.2mg12.3%
Zinc0.6mg4.2%