Sides
Brussels Sprouts with Pancetta
Makes 4 servings
Brussels Sprouts with Pancetta
Makes 4 servings
A 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.
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
carb. 11g
pro. 5g
fat 6g
sat. fat 1g
chol. 6mg sod. 230mg
calc. 50mg
fiber 4g
Ingredients
- 1pound Brussels sprouts, trimmed and halved
- 1shallot, thinly sliced
- 1ounce pancetta, diced
- 1tablespoon olive oil
- ⅛teaspoon kosher salt
- 1teaspoon freshly ground black pepper
- 2teaspoons red wine vinegar
Preparation
- 1.Line the Baking Pan with aluminum foil.Put all of the ingredients, except for the vinegar, onto the Baking Pan.Toss to evenly coat.Spread into a single layer.
- 2.Put the assembled pan into Rack Position.
- 3.Remove sprouts from the pan and put them into a serving bowl.Toss with vinegar.Taste and adjust seasoning as desired.