Roasted Brussels Sprouts with Pancetta and Apple
A sweet and savory Maple-Roasted Brussels sprouts with pancetta, apple, and sage
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 large a baking sheet.
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.
Serving: 4servingsCalories: 187kcalCarbohydrates: 20gProtein: 6gFat: 11gSaturated Fat: 3gCholesterol: 14mgSodium: 454mgPotassium: 446mgFiber: 5gSugar: 11gVitamin A: 678IUVitamin C: 75mgCalcium: 44mgIron: 1mg