Roasted Brussels Sprouts with Pancetta

Roasted Brussels Sprouts with Pancetta

Add a little pizzazz to Brussels sprouts with crispy, mouth-watering pancetta. This makes a fantastic side dish or addition to your holiday meal.

Makes
4-6
  • Ingredients
    • 1 Tbsp canola oil (15 mL)
    • 1/3 cup chopped pancetta (75 mL)
    • 1 shallot, finely chopped (1)
    • 1 Tbsp capers, roughly chopped (15 mL)
    • 2 lbs Brussels sprouts, trimmed and halved (1 kg)
    • 3 Tbsp balsamic vinegar (45 mL)
    • 2 Tbsp canola oil (30 mL)
    • ½ tsp pepper (2 mL)
    • ¼ cup toasted pine nuts (60 mL)
  • Directions
    1. Pour canola oil into a large non-stick frying pan. Add pancetta and shallots. Cook and stir for 1-2 minutes. Add capers. Cook 1-2 minutes longer. Add Brussels sprouts to the pan and cook over medium heat until Brussels sprouts are lightly browned, about 3 – 5 minutes.
    2. Drizzle with canola oil and balsamic vinegar. Sprinkle with pepper.
    3. Remove from heat and roast in oven at 375°F (190°C) for about 15 minutes or until Brussels sprouts are tender.
    4. Transfer Brussels sprouts to a serving bowl and top with toasted pine nuts.

Nutritional Analysis

Servings
10
Calories
136
Total Fat
9.1 g
Saturated Fat
1.7 g
Cholesterol
5 mg
Sodium
158 mg
Carbohydrates
10.8 g
Fiber
4 g
Sugars
3.4 g
Protein
4.7 g
Potassium
413 mg