Roasted Brussels Sprouts with Pancetta and Apple
A sweet and savory Maple-Roasted Brussels sprouts with pancetta, apple, and sage
Ingredients
- 12 oz brussels sprouts, (wash, trim and cut in half)
- 1½ Honeycrisp apples, (cut into 1-inch cubes)
- 3 oz pancetta, (small diced)
- ½ tablespoon olive oil
- 10 large fresh sage leaves, (finely chopped)
- 2 teaspoons maple syrup
- 2 teaspoons apple cider vinegar
- ½ teaspoon salt, (use less or more salt according to your liking)
- ¼ teaspoon black pepper
Toppings:
- pecans, (toasted)
Instructions
- Preheat the oven to 450°F.
- Blanch the brussels sprouts in salted boiling water for 2 minutes. Shock them in ice water. Drain and pat dry.
- In a large mixing bowl, add all ingredients, except pecans. Toss to coat and transfer to a jumbo (extra large) baking sheet, in a single layer.
- Roast in the upper third of the oven, stirring once halfway through roasting until sprouts are brown on edges and tender for about 15-20 minutes. Adjust seasoning with salt and pepper if needed.
- Remove from the heat and serve with toasted pecans.
Nutrition
Serving: 4servingsCalories: 187kcalCarbohydrates: 20gProtein: 6gFat: 11gSaturated Fat: 3gCholesterol: 14mgSodium: 454mgPotassium: 446mgFiber: 5gSugar: 11gVitamin A: 678IUVitamin C: 75mgCalcium: 44mgIron: 1mg
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