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Photo: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Caramelized Shallots and Brussels Sprouts with Pancetta

A touch of brown sugar helps the vegetables caramelize in the oven.

Cooking Light OCTOBER 2008

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

Ingredients

  • 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

Preparation

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.

Nutritional Information

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
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Caramelized Shallots and Brussels Sprouts with Pancetta recipe

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