Roasted Brussels Sprouts with Pancetta & Sage
In this roasted Brussels sprouts recipe,pancetta—cured Italian-style bacon—seasons sweet Brussels sprouts with a hint of salt and a touch of smoke that goes nicely with the fresh sage.
1 large leek, white and light green part only, thinly sliced
2 pounds Brussels sprouts, trimmed and halved (about 8 cups)
½ cup chopped pancetta (2 ounces)
2 tablespoons finely chopped fresh sage
2 tablespoons extra-virgin olive oil
½ teaspoon salt
½ teaspoon freshly ground pepper
1. Preheat oven to 450°F.
2. Rinse leek slices well to remove any grit, then pat dry. Combine with Brussels sprouts, pancetta, sage, oil, salt and pepper in a large roasting pan. Roast, stirring once, until the Brussels sprouts are tender, 18 to 20 minutes.
3. Make Ahead Tip: Keep warm in a 225°F oven for up to 15 minutes.
8 Servings – Serving size: about ⅔ cup
Per serving: 109 calories 6 g fat(2 g sat); 3 g fiber; 11 g carbohydrates; 4 g protein; 81 mcg folate; 5 mg cholesterol; 3 g sugars; 0 g added sugars; 1155 IU vitamin A; 78 mg vitamin C; 55 mg calcium; 2 mg iron; 289 mg sodium; 416 mg potassium
This picture and recipe is credited to www.eatingwell.com. Visit their website for other great low calorie ideas.