Brussels Sprouts with Pancetta

Cuisinart original

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.


Makes 4 servings


  • 1 pound Brussels sprouts, trimmed and halved
  • 1 shallot, thinly sliced
  • 1 ounce pancetta, diced
  • 1 tablespoon olive oil
  • 1/8 teaspoon kosher salt
  • 1/8 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.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 2.  Set to Convection Bake at 400°F for 15 minutes.Cook until sprouts are crispy and tender.

3.Remove sprouts from the pan and put them into a serving bowl.Toss with vinegar.Taste and adjust seasoning as desired.