Description
A flavorful side dish of roasted Brussels sprouts tossed with crispy pancetta, sweet dried cranberries, tangy balsamic vinegar, and crunchy toasted pine nuts. This recipe combines savory and sweet elements for a perfect holiday or weeknight vegetable dish.
Ingredients
Scale
Brussels Sprouts
- 2 pounds fresh Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Pancetta Mixture
- 2 ounces sliced pancetta or bacon strips, chopped
- 2 garlic cloves, minced
- 1 tablespoon balsamic vinegar
Additional Toppings
- 1/3 cup dried cranberries
- 1/2 cup pine nuts, toasted
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the Brussels sprouts.
- Roast Brussels Sprouts: In a 15x10x1-inch baking pan, combine the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Toss to coat evenly. Roast in the oven for 30 to 35 minutes, stirring halfway through, until the sprouts are tender and lightly charred.
- Cook Pancetta and Garlic: While the Brussels sprouts roast, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped pancetta and cook, stirring frequently, for 4 to 6 minutes until crisp. Add minced garlic and cook for an additional 1 minute, then remove the skillet from heat.
- Add Balsamic Vinegar: Stir the balsamic vinegar into the pancetta and garlic mixture to combine flavors.
- Toss Together Ingredients: In a large mixing bowl, combine the roasted Brussels sprouts, dried cranberries, and the pancetta mixture. Toss everything together until well mixed.
- Serve with Pine Nuts: Sprinkle the toasted pine nuts over the top before serving to add a crunchy texture and nutty flavor.
Notes
- To toast pine nuts, heat them in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-5 minutes.
- You can substitute bacon if pancetta is unavailable.
- For a vegetarian version, omit the pancetta and increase pine nuts or add roasted chickpeas for protein.
- Make sure to trim the Brussels sprouts by removing any yellow outer leaves and cutting the stem ends cleanly.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
