Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Roasted Brussels Sprouts with Raspberries and Pancetta

Recipe Name

Roasted Brussels Sprouts with Raspberries and Pancetta

Submitted by

leathers.e

Recipe Description

Savory meets Sweet

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	25	Ready In (minutes)	45

Recipe Nutrition ... build a NutritionPlan with our meal planner

Ingredients
Amt.	Measure	Ingredient



3	thick slice, packed 12/lb	Lean bacon, (4 oz.) pancetta, finely diced
2	tablespoons	olive oil + 2 tsp to grease bowl
4	cups	Brussels sprouts
1	tablespoon	balsamic vinegar
1/2	teaspoon	sugar, brown
3/4	cup, unthawed	Raspberries, fresh

Steps

Sequence	Step

1	Preheat oven to 400oF. Cook pancetta and 2 tsp. of oil in a large skillet over medium heat, stirring occasionally until the pancetta is lightly browned. Using a slotted spoon, transfer the pancetta to a paper towel to drain. Toss the Brussels sprouts in the remaining 2 tbsp olive oil in a large bowel. Spread Brussels sprouts on a large rimmed baking sheet. Bake, stirring occasionally until browned and just tender when pierced with tip of a small knife (~20-30 mins). Add the pancetta and continue to bake for 2-5 minutes and transfer to a serving bowl. Whisk balsamic vinegar and brown sugar together in a small bowl. Drizzle over the Brussels sprouts mixture, season with salt and pepper and toss gently. Add raspberries and toss gently again. Serve hot.

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact