Roasted Brussels Sprouts with Apple and Pancetta

Roasted Brussels Sprouts with Apple and Pancetta Enlarge Image
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5 users rated this recipe an average rating of 4.0
Makes:
8 servings
Yields:
1/2 cup each
Prep:
25 mins
Roast:
25 mins 425°
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Roasted Brussels Sprouts with Apple and Pancetta

Ingredients
12
ounces Brussels sprouts, trimmed and halved or quartered
2
sweet cooking apples, such as Gala or Fuji, cored and cut into wedges
1
cup thinly sliced red onion
3
ounces finely chopped pancetta or cooked ham
3
tablespoons olive oil
1/2
teaspoon salt
1/2
teaspoon mustard seeds
1/2
teaspoon ground black pepper
2
tablespoons balsamic vinegar
1
tablespoon honey
2
teaspoons Dijon-style mustard

Directions

  1. Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine Brussels sprouts, apples, onion, pancetta, oil, salt, mustard seeds, and pepper. Transfer mixture to the prepared baking pan. Roast, uncovered, for 25 to 30 minutes or until sprouts are tender, stirring once.
  2. In a small bowl whisk together vinegar, honey, and Dijon mustard. Drizzle vinegar mixture over sprout mixture; toss gently to coat.

Nutrition Facts

(Roasted Brussels Sprouts with Apple and Pancetta)
    Per serving:
  • 141 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 4 mg chol.,
  • 249 mg sodium,
  • 15 g carb.,
  • 3 g fiber,
  • 9 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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