Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 5

You can substitute bacon for pancetta.

Molly O'Neill
Recipe by Cooking Light December 2009

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
10 servings (serving size: about 2/3 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

    Advertisement
  • Cook Brussels sprouts and 1 tablespoon salt in boiling water 6 minutes or until almost tender. Drain and plunge into ice water; drain well.

  • Cook pancetta in a large skillet over medium-low heat until crisp, stirring occasionally. Remove pancetta from pan, reserving drippings.

  • Cut Brussels sprouts in half lengthwise; place on a baking sheet. Add reserved drippings, 1/4 teaspoon salt, and pepper; toss to coat. Bake at 450° for 15 minutes or until browned, stirring after 10 minutes. Combine Brussels sprouts, pancetta, and vinegar in a large bowl; toss well.

Nutrition Facts

90 calories; fat 4g; saturated fat 1.7g; mono fat 1.8g; poly fat 0.6g; protein 5.5g; carbohydrates 10.2g; fiber 4.3g; cholesterol 8mg; iron 1.6mg; sodium 318mg; calcium 48mg.
Advertisement
Advertisement