Brussel Sprouts with Pancetta and Sage
PREP TIME: 40 min
If you have stayed away from Brussel sprouts because of a bad experience, then this recipe is for you. Roasting these Brussel sprouts brings out their inherent sweetness and the pancetta will add a saltiness, which will have you experience Brussel sprouts in a new way.
- 1/2 lb. Brussel sprouts, halves
- 4 oz. pancetta, finely diced*
- 1 Tbs. chopped fresh sage
- 1 Tbs. extra virgin olive oil
14 G of Protein
29 G of Fat
12 G of Carbs
*NOTE: For those on a restricted sodium diet, the pancetta can be eliminated from the recipe or replaced with 4 oz low-sodium bacon.
1- Preheat oven to 400°F.
2- Combine the Brussel sprouts with the pancetta, and sage on a rimmed baking sheet.
3- Add the olive oil, tossing to coat well and evenly distribute among all of the ingredients.
4- Season with pepper to taste and transfer to the preheated oven.
5- Roast, shaking pan every 7 minutes, until the Brussel sprouts are tender and the pancetta is crisp, about 30 minutes.
6- Remove from oven and serve.