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Recipes - Roasted Brussels Sprouts with Raspberries and Pancetta Recipe

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

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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.

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