Name: Roasted Balsamic Brussels Sprouts with Pancetta
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 2 pounds fresh Brussels sprouts, trimmed and halved -; 3 tablespoons olive oil, divided -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 2 ounces sliced pancetta or bacon strips, chopped -; 2 garlic cloves, minced -; 1 tablespoon balsamic vinegar -; 1/3 cup dried cranberries -; 1/2 cup pine nuts, toasted -

Roasted Balsamic Brussels Sprouts with Pancetta

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Balsamic Brussels Sprouts with Pancetta

1. 2 pounds fresh Brussels sprouts, trimmed and halved -

2. 3 tablespoons olive oil, divided -

3. 1/2 teaspoon salt -

4. 1/4 teaspoon pepper -

5. 2 ounces sliced pancetta or bacon strips, chopped -

6. 2 garlic cloves, minced -

7. 1 tablespoon balsamic vinegar -

8. 1/3 cup dried cranberries -

9. 1/2 cup pine nuts, toasted -

How to cook deliciously - Roasted Balsamic Brussels Sprouts with Pancetta

1. Stage

Preheat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with 2 tablespoons oil, salt and pepper. Roast 30-35 minutes or until lightly charred and tender, stirring halfway.

2. Stage

Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add pancetta; cook and stir 4-6 minutes or until crisp. Add garlic; cook 1 minute longer. Remove from heat; stir in vinegar.

3. Stage

In a large bowl, combine Brussels sprouts, cranberries and pancetta mixture; toss to combine. Sprinkle with pine nuts.