Roasted Brussels Sprouts with Pancetta Recipe

Staff Writer
Roasted Brussels Sprouts with Pancetta Recipe
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.

12
Servings
140
Calories Per Serving
Deliver Ingredients

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.

Brussels Sprouts Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Brussels Sprouts Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.

Nutritional Facts

Total Fat
10g
15%
Sugar
2g
N/A
Saturated Fat
3g
14%
Cholesterol
12mg
4%
Protein
6g
11%
Carbs
9g
3%
Vitamin A
38µg
4%
Vitamin B6
0.3mg
12.9%
Vitamin C
80mg
100%
Vitamin E
1mg
6%
Vitamin K
169µg
100%
Calcium
42mg
4%
Fiber
4g
15%
Folate (food)
58µg
N/A
Folate equivalent (total)
58µg
14%
Iron
1mg
8%
Magnesium
25mg
6%
Monounsaturated
5g
N/A
Niacin (B3)
1mg
7%
Phosphorus
93mg
13%
Polyunsaturated
2g
N/A
Potassium
410mg
12%
Riboflavin (B2)
0.1mg
5.9%
Sodium
270mg
11%
Thiamin (B1)
0.2mg
12.3%
Zinc
0.6mg
4.2%

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