Sweet & Savory Brussels Sprouts – a delicious recipe with Brussels, olive oil, garlic, salt, pancetta, shallot. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 450u00b0F.
2
Cut bottom stem off Brussels Sprouts and cut in half. Discard any browned or wilted leaves, but be sure to save the good ones (they crisp up well when roasting!).
3
Put Brussels Sprouts in a gallon Ziploc bag along with the olive oil, salt, pepper and garlic powder. Seal the bag and shake, shake, SHAKE! until sprouts are well coated.
4
Pour sprouts into a 9x13 casserole dish and roast for 45 minutes until tender but still a bit crunchy.
5
Meanwhile, chop pancetta into small bit sized pieces and saute in a skillet over medium heat.
6
Once the pancetta starts to cook and oil forms in the pan, add the shallots. Cook until shallots are slightly translucent and pancetta is crispy.
7
In a serving bowl, toss Brussels Sprouts, pancetta and shallots well. Drizzle with balsamic vinegar and toss again before serving.
32
kcal
Calories
3
g
Fat
2
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound Brussels sprouts, 2 teaspoons olive oil, 1 teaspoon garlic powder, 1 pinch each salt and pepper, and more.
Yes, Sweet & Savory Brussels Sprouts falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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