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