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

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

Jeanne Kelley
Recipe by Cooking Light October 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

117 calories; calories from fat 32%; fat 4.2g; saturated fat 1.1g; mono fat 2.3g; poly fat 0.5g; protein 5.3g; carbohydrates 16.9g; fiber 4.9g; cholesterol 3mg; iron 2mg; sodium 209mg; calcium 61mg.
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