Roasted Brussels Sprouts

I’ve found that roasting can make almost any vegetable taste amazing and it’s no different with brussels sprouts.  This recipe is a cinch and I’ve added pancetta for extra flavor and richness.  

Ingredients

1 lb brussels sprouts (about 475 g)
4 oz diced pancetta (I used Citterio brand)
3 T extra virgin olive oil
salt and pepper to taste

Instructions

Wash, trim and cut brussels sprouts in half and place in a bowl.  Toss with 3T olive oil.  Add pancetta and toss.  Place on parchment lined baking sheet and sprinkle salt and pepper to taste.  I love Penzey’s California Pepper.  Bake at 350 for about 30-35 min or until browned.  (I convection baked at 300 for 30 min.)  Makes 5, 3/4 cup (about 75g) servings.

Nutrition

• Serving Size: 3/4 cup (75g)

• Calories: 175

• Fat: 14

• Carbohydrates: 8.6

• Fiber: 3.6

• Protein: 6.8

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