Brussels Sprouts with Pancetta

Cuisinart original

The perfect side dish to any meal; the saltiness of the pancetta complements the earthiness of the sprouts and a finish of red wine vinegar provides an unexpected but welcome tang.




1 pound Brussels sprouts, trimmed and halved
1 shallot, peeled and thinly sliced
1 ounce pancetta, diced
1 tablespoon olive oil
1⁄8 teaspoon kosher salt
1⁄8 teaspoon freshly ground black pepper
2 teaspoons red wine vinegar

Nutritional information

Nutritional information per serving:

Calories 108 (46% from fat) • carb. 11g • pro. 5g

• fat 6g • sat. fat 1g • chol. 6mg • sod. 230mg

• calc. 50mg • fiber 4g



1. Toss all the ingredients except the vinegar together in a bowl until evenly coated. Arrange the ingredients on the baking pan in a single layer, Brussels sprouts cut side down.

2. Put the baking pan in the oven with the rack in the lower rack position and set the oven to Super Steam at 400˚F for 20 minutes, until the sprouts are tender and well browned. Start checking after 15 minutes.

3. Remove sprouts from the pan and put them into a serving bowl. Toss with vinegar. Adjust seasonings as desired and serve.