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- 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)
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- 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.
- Drizzle with canola oil and balsamic vinegar. Sprinkle with pepper.
- Remove from heat and roast in oven at 375°F (190°C) for about 15 minutes or until Brussels sprouts are tender.
- Transfer Brussels sprouts to a serving bowl and top with toasted pine nuts.

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
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