Caramelized Shallots and Brussels Sprouts with Pancetta

Caramelized Shallots and Brussels Sprouts with Pancetta Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
A touch of brown sugar helps the vegetables caramelize in the oven.


6 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 117
Caloriesfromfat 32 %
Fat 4.2 g
Satfat 1.1 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 5.3 g
Carbohydrate 16.9 g
Fiber 4.9 g
Cholesterol 3 mg
Iron 2 mg
Sodium 209 mg
Calcium 61 mg


1 1/2 pounds Brussels sprouts, halved
Cooking spray
1 tablespoon olive oil
2/3 cup thinly sliced shallots
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 ounce finely chopped pancetta
4 teaspoons brown sugar
2 teaspoons vermouth


1. Preheat oven to 400°.

2. Arrange Brussels sprouts on a jelly-roll pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 15 minutes. Add shallots, pepper, salt, and pancetta to pan; toss well. Bake at 400° for 10 minutes. Add sugar and vermouth; toss to coat. Bake an additional 10 minutes or until caramelized.

Jeanne Kelley,

Cooking Light

October 2008
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