In this roasted Brussels sprouts recipe, pancetta—cured Italian-style bacon—seasons sweet Brussels sprouts with a hint of salt and a touch of smoke that goes nicely with the fresh sage. These Brussels sprouts are the perfect vegetable side dish to any turkey, pork or chicken dinner.
8 servings, about 2/3 cup each
Active Time: 15 minutes |
Total Time: 35 minutes
1 large leek, white and light green part only, thinly sliced
2 pounds Brussels sprouts, trimmed and halved (about 8 cups)
1/2 cup chopped pancetta (2 ounces)
2 tablespoons finely chopped fresh sage
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Preheat oven to 450°F.
Rinse leek slices well to remove any grit, then pat dry. Combine with Brussels sprouts, pancetta, sage, oil, salt and pepper in a large roasting pan. Roast, stirring once, until the Brussels sprouts are tender, 18 to 20 minutes.
Per serving :
6 g Fat;
2 g Sat;
3 g Mono;
5 mg Cholesterol;
11 g Carbohydrates;
4 g Protein;
3 g Fiber;
289 mg Sodium;
416 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1 fat
Tips & Notes
Make Ahead Tip: Keep warm in a 225°F oven for up to 15 minutes.