Roasted Brussels Sprouts with Pancetta

- 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)
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