Brussels Sprouts with Pancetta, Cranberries & Pine Nuts
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Brussels Sprouts with Pancetta, Cranberries & Pine Nuts
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Pan and oven-roasted Brussels sprouts are seasoned with balsamic vinegar and tossed with crisp pancetta, dried cranberries and pine nuts.
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Ingredients
- 6 ounces pancetta diced medium
- 32 ounces Brussels sprouts trimmed and halved
- salt and pepper to taste
- 3 tablespoons olive oil
- 1½ tablespoons balsamic vinegar
- ⅓ cup pine nuts
- ½ cup dried cranberries
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Instructions
- Preheat oven to 350 degrees F.
- In an oven-safe 12-inch skillet over medium heat, cook the pancetta until crisp. Remove with a slotted spoon to a paper towel-lined plate. Add the Brussels sprouts to the empty skillet, season with salt and pepper, and cook, tossing occasionally, until they start to brown. Remove from the heat and stir in the olive oil and balsamic vinegar.
- Place the skillet in the oven and cook for 15 minutes, tossing once or twice. Increase the oven temperature to 425 degrees F, stir in the pine nuts, and cook for an additional 10 minutes. Remove from the oven and stir in the pancetta and dried cranberries.
Notes
- Nutritional values are based on one serving
Nutrition Information
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Calories
495kcal
(25%)
Carbohydrates
35g
(12%)
Protein
14g
(28%)
Fat
35g
(54%)
Saturated Fat
7g
(35%)
Cholesterol
28mg
(9%)
Sodium
347mg
(14%)
Potassium
1033mg
(30%)
Fiber
9g
(36%)
Sugar
16g
(32%)
Vitamin A
1725IU
(35%)
Vitamin C
192.8mg
(214%)
Calcium
95mg
(10%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 35g | 12% |
| Protein | 14g | 28% |
| Fat | 35g | 54% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 28mg | 9% |
| Sodium | 347mg | 14% |
| Potassium | 1033mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 16g | 32% |
| Vitamin A | 1725IU | 35% |
| Vitamin C | 192.8mg | 214% |
| Calcium | 95mg | 10% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
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