Pancetta Brussels Sprouts (Edit recipe)

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Take your brussels to a whole other level with this simple yet incredibly delicious recipe that uses pancetta instead of bacon and all I can say is WOW! Hope you get to enjoy these soon — highly recommend making them for Thanksgiving too!

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Original Recipe

PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

10

Serves: 6

Ingredients

2 lb Brussels Sprouts, (quartered)
5 oz Pancetta, diced
1 cup Bread, crumbs
2 Tbsp Ghee
1 tsp Garlic & Herb Seasoning - Primal Palate
.5 tsp Onion Powder
.5 tsp Black Pepper, ground
pinch Salt
1 Tbsp Extra Virgin Olive Oil
1/2 Lemon, juice (if needed)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut the end off the brussels sprouts then quarter and place into a large bowl to season with olive oil garlic powder, onion powder, salt, pepper to taste and toss to coat. Add pancetta then toss one more time and transfer to a parchment lined baking sheet.
Pre-heat oven to 400 degrees and cook for 20-25 minutes or until brussels start to crisp.
Meanwhile, mix bread crumbs, ghee and seasoning (if its too clumpy, add more bread crumbs).
Once brussels are cooked to your liking — add the bread crumb mixture over the brussels and broil on the middle rack for a few minutes until browned (keep an eye on it so it doesn’t burn)
Transfer to a bowl and serve as-is or squeeze a little lemon over it to brighten it up

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	195
Fat:	13 g
Carbohydrates:	16 g
Protein:	6 g
Cholesterol:	28 g
Sodium:	499 mg
Fiber:	4 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.