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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  Recipe Nutrition ... build a NutritionPlan with our meal planner
Amt. Measure Ingredient
thick slice, packed 12/lbLean bacon, (4 oz.) pancetta, finely diced
tablespoonsolive oil + 2 tsp to grease bowl
cupsBrussels sprouts
tablespoonbalsamic vinegar
teaspoonsugar, brown
cup, unthawedRaspberries, fresh
Sequence Step
1Preheat 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.

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