Description
A flavorful side dish of roasted Brussels sprouts tossed with crispy pancetta, sweet dried cranberries, tangy balsamic vinegar, and crunchy toasted pine nuts.
Ingredients
Scale
- 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
Instructions
- Set your oven to 400°F (200°C) to prepare for roasting the Brussels sprouts.
- In a 15x10x1-inch baking pan, combine the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Toss to coat evenly. Roast in the oven for 30 to 35 minutes, stirring halfway through, until the sprouts are tender and lightly charred.
- While the Brussels sprouts roast, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped pancetta and cook, stirring frequently, for 4 to 6 minutes until crisp. Add minced garlic and cook for an additional 1 minute, then remove the skillet from heat.
- Stir the balsamic vinegar into the pancetta and garlic mixture to combine flavors.
- In a large mixing bowl, combine the roasted Brussels sprouts, dried cranberries, and the pancetta mixture. Toss everything together until well mixed.
- Sprinkle the toasted pine nuts over the top before serving to add a crunchy texture and nutty flavor.
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg