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Roasted Brussels Sprouts

8/25/2016

2 Comments

 
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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

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2 Comments
Robert Ayala
8/31/2016 07:15:09 am

Kim and I LOVE brussel sprouts so we'll put this one in the mix. The two of us are finally following a combo of paleo/keto together. It's nice to have another person in the house eating the same. My next project is to combine it with crossfit type principles and workouts. Good stuff. Thanks for posting Leeny:)

Reply
leeny
8/31/2016 07:43:15 pm

It's so simple but that's what makes it good! It's nice you have a partner in this paleo/keto thing. Makes things so much easier.

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    My name is Leeny Hoffmann and I am paleo curious. Come out of the "Standard Diet" closet with me and let's find out what the paleo lifestyle is all about.

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