2 pounds fresh Brussels sprouts, trimmed and halved
3 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 ounces sliced pancetta or bacon strips, chopped
2 garlic cloves, minced
1 tablespoon balsamic vinegar
1/3 cup dried cranberries
1/2 cup pine nuts, toasted
1Preheat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with 2 tablespoons oil, salt and pepper. Roast 30 to 35 minutes or until lightly charred and tender, stirring halfway.
2Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add pancetta; cook and stir 4 to 6 minutes or until crisp. Add garlic; cook 1 minute longer. Remove from heat; stir in vinegar.
3In a large bowl, combine Brussels sprouts, cranberries and pancetta mixture; toss to combine. Sprinkle with pine nuts.
Prize Winning Recipe
Total Time
Prep: 15 Min. Bake: 30 Min.
Our contest-winning recipe is the perfect blend of roasted Brussels sprouts, crispy pancetta and toasted pine nuts. This flavorful side dish needs just 15 minutes to prep.
Nutrition Facts
3/4 cup: 253 calories, 18g fat (3g saturated fat), 8mg cholesterol, 407mg sodium, 20g carbohydrate (8g sugars, 6g fiber), 8g protein.