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Brussels Sprouts with Pancetta, Cranberries & Pine Nuts
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Brussels Sprouts with Pancetta, Cranberries & Pine Nuts

Pan and oven-roasted Brussels sprouts are seasoned with balsamic vinegar and tossed with crisp pancetta, dried cranberries and pine nuts.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 to 6 servings
Calories: 495 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 6 ounces pancetta diced medium
  • 32 ounces Brussels sprouts trimmed and halved
  • salt to taste
  • black pepper to taste
  • 3 tablespoons olive oil
  • 1½ tablespoons balsamic vinegar
  • ⅓ cup pine nuts
  • ½ cup dried cranberries

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 4 to 6 servings

Amount Per Serving

Calories 495

% 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.