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Roasted Brussels Sprouts with Apple and Pancetta

Makes: 8 servings Yield: 1/2 cup each
Prep 25 mins Roast 425° 25 mins
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)
  • Servings Per Recipe 8,
  • cal. (kcal) 141,
  • Fat, total (g) 8,
  • chol. (mg) 4,
  • sat. fat (g) 2,
  • carb. (g) 15,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 9,
  • pro. (g) 4,
  • vit. A (IU) 340,
  • vit. C (mg) 38,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • sodium (mg) 249,
  • Potassium (mg) 244,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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