I've found that roasting can make almost any vegetable taste amazing and it's no different with brussels sprouts. This recipe is a cinch and I've added pancetta for extra flavor and richness.
INGREDIENTS
1 lb brussels sprouts (about 475 g)
4 oz diced pancetta (I used Citterio brand)
3 T extra virgin olive oil
salt and pepper to taste
Wash, trim and cut brussels sprouts in half and place in a bowl. Toss with 3T olive oil. Add pancetta and toss. Place on parchment lined baking sheet and sprinkle salt and pepper to taste. I love Penzey's California Pepper. Bake at 350 for about 30-35 min or until browned. (I convection baked at 300 for 30 min.) Makes 5, 3/4 cup (about 75g) servings.
Nutrition Facts per 3/4 cup (75g)
Calories: 175
Fat: 14
Fiber: 3.6
Carbohydrate: 8.6
Protein: 6.8
INGREDIENTS
1 lb brussels sprouts (about 475 g)
4 oz diced pancetta (I used Citterio brand)
3 T extra virgin olive oil
salt and pepper to taste
Wash, trim and cut brussels sprouts in half and place in a bowl. Toss with 3T olive oil. Add pancetta and toss. Place on parchment lined baking sheet and sprinkle salt and pepper to taste. I love Penzey's California Pepper. Bake at 350 for about 30-35 min or until browned. (I convection baked at 300 for 30 min.) Makes 5, 3/4 cup (about 75g) servings.
Nutrition Facts per 3/4 cup (75g)
Calories: 175
Fat: 14
Fiber: 3.6
Carbohydrate: 8.6
Protein: 6.8
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