Roasted Brussels Sprouts with Pancetta and Apple
187kcal
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)
Method
- 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
Serving4servingsCalories187kcalCarbohydrates20gProtein6gFat11gSaturated Fat3gCholesterol14mgSodium454mgPotassium446mgFiber5gSugar11gVitamin A678IUVitamin C75mgCalcium44mgIron1mg