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Roasted Brussels Sprouts with Pancetta and Sage
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Roasted Brussels Sprouts with Pancetta and Sage

Our Roasted Brussels Sprouts with Pancetta and Sage are perfectly caramelized and naturally sweet. Crisp on the outside and tender and moist inside.
Course Side Dish
Cuisine American
Keyword Roasted Brussels Sprouts with Pancetta and Sage
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 Servings
Calories 179kcal
Author Kathleen

Ingredients

  • 1/4 Cup Olive Oil
  • 2 Tablespoons Balsamic Vinegar
  • 3 Garlic Cloves, Minced
  • 1 1/2 Teaspoon Salt
  • 1/2 Teaspoon Ground Black Pepper
  • 2 Tablespoons Fresh Sage, Finely Chopped
  • 2 Pounds Brussels Sprouts, Sliced in Half
  • 4 Ounces Pancetta, Diced
  • 1 Large Leek, White and Green Part Only, Washed Well and Thinly Sliced

Instructions

  • Preheat oven to 450 degrees.
  • In a medium mixing bowl, whisk together the first 6 ingredients. Add the Brussels sprouts, pancetta, leeks and sage and toss to coat evenly.
  • Spread vegetables evenly in a single layer on a rimmed baking sheet. Roast,  flipping over, halfway through the cooking time, until the Brussels sprouts are tender and well caramelized, about 20-25 minutes.

Nutrition

Serving: 1/8 of the recipe | Calories: 179kcal | Carbohydrates: 13g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 561mg | Potassium: 498mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1040IU | Vitamin C: 98.1mg | Calcium: 56mg | Iron: 1.9mg