Roasted Brussels Sprouts with Pancetta Recipe
- 2 pounds fresh brussels sprouts
- 4 ounces diced pancetta
- 3 cloves garlic peeled
- 4 tablespoons extra virgin olive oil
- salt & pepper
Heat oven to 375 degrees. Wash and trim brussels sprouts; cut in half.
Add brussels sprouts, garlic, and diced pancetta to cast iron skillet or baking dish. Salt and pepper as desired. Toss with olive oil until brussels sprouts are evenly coated.
Roast until garlic is tender and brussels sprouts are tender and slightly browned, about 20-25 minutes.
Serving: 4gCalories: 250kcalCarbohydrates: 14.5gProtein: 12.2gFat: 17.8gSaturated Fat: 4.1gCholesterol: 21mgSodium: 475mgFiber: 5.7gSugar: 3.3g