Pancetta Balsamic Brussels Sprouts (Edit recipe)

This is a delicious way to prepare your brussels sprouts that will make everyone’s taste buds happy. Pancetta is Italian bacon and cured with salt. The flavor is different from your traditional American bacon and adds much to this side dish. If all you can find is thinly sliced pancetta, leave the slices together and dice a ½-inch thick stack into medium dice. The stack will remain together even when you are tossing the ingredients together. You do not want thin pieces because they burn while the brussels sprouts are roasting.

10 minutes

40 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	127
Fat:	7 g
Carbohydrates:	13 g
Protein:	4 g
Cholesterol:	10 g
Sodium:	709 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 4

Ingredients

1.5 lb Brussels Sprouts, ends trimmed and sprouts sliced in half
1 Tbsp Avocado Oil
2 Tbsp Balsamic Vinegar
2 Tbsp Maple Sugar
1 tsp Sea Salt
0.25 tsp Black Pepper
2 oz Pancetta, medium dice and 1/2 inch thick

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Process

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

Preheat the oven to 350 degrees and line a sheet pan with parchment paper.
In a large bowl, toss the brussels sprouts, avocado oil, vinegar, maple sugar, salt, pepper, and pancetta.
Continue tossing until the ingredients are thoroughly combined.
Spread the brussels sprouts onto the sheet pan in a single layer and place them in the oven to roast for 35-40 minutes.
The brussels sprouts and pancetta should be cooked through and slightly browned when done.