Brussels Sprouts Roasted With Garlic and Pancetta

Carmelizing the Brussels Sprouts like this makes them so sweet and delicious!

Servings: 4

1 Pound Brussels Sprouts, trimmed and halved (quartered if large)
2 Ounces Pancetta, diced
3 Garlic Cloves, minced
1/2 Tablespoon Extra-virgin Olive Oil
Sea Salt and Freshly Ground Pepper, to taste
1/8 Teaspoon Chipotle Pepper, minced
1/4 Teaspoon Lemon Zest

Preheat oven to 450°F.
Toss together Brussels sprouts, pancetta, garlic, oil, salt and pepper to taste and chipotle pepper in an 11- by 7-inch baking pan and spread in 1 layer.
Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total.
Stir in zest. Serve warm.

Per Serving: 90 Calories; 3g Fat (28.8% calories from fat); 8g Protein; 10g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol; 408mg Sodium. Exchanges: 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat.
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