Brussels Sprouts Roasted and Fried with Pancetta, Garlic, Dried Cranberries and topped with Toasted Pine Nuts

This is a delicious side dish for the holidays or anytime.




8 cups cleaned and halved Brussels sprouts 2 oz thinly sliced and chopped Pancetta 2 cloves garlic, crushed and chopped 8 tablespoon olive oil - divided 1 tablespoon balsamic vinegar Salt Black Pepper ¼ cup dried Cranberries 2 oz toasted Pine Nuts

Nutritional information

No nutrition information available


1. Toss the Brussels sprouts with 4 tablespoons of olive oil, salt and pepper and roast at 400 for about 15 minutes. 2. In a medium high heated skillet add 4 tablespoons of olive oil with the Pancetta and fry until Pancetta dries a bit. 3. Add the garlic to the skillet for about a minute then add the Brussels sprouts and fry for 10 minutes or until tender. 4. Add the Balsamic vinegar and cranberries and give it a good stir. 5. Top with the toasted pine nuts and deliciousness will happen!