Everyone in my family loves this recipe, from my carnivore husband to my skeptical (about veggies) 7 year old. I love it because it is easy to make... just some chopping and pop it in the oven. I don't know about "worthy of a special occasion" though, its more homey, good for a chilly week night.
Caramelized Shallots and Brussels Sprouts with Pancetta
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
A touch of brown sugar helps the vegetables caramelize in the oven.
Yield: 6 servings (serving size: about 2/3 cup)
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Amount per serving
- Calories: 117
- Calories from fat: 32%
- Fat: 4.2g
- Saturated fat: 1.1g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 0.5g
- Protein: 5.3g
- Carbohydrate: 16.9g
- Fiber: 4.9g
- Cholesterol: 3mg
- Iron: 2mg
- Sodium: 209mg
- Calcium: 61mg
- 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.
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