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.
Servings 8 Servings
- 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
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.
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