Roasted Brussels Sprouts With Red Onions and Pancetta
Roasted Brussels Sprouts With Red Onions and Pancetta takes roughly 45 minutes from beginning to end. This recipe makes 5 servings with 178 calories, 8g of protein, and 10g of fat each. For $1.88 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. 31 person were impressed by this recipe. It works well as a reasonably priced side dish. It is perfect for Christmas. It is a good option if you're following a dairy free diet. A mixture of bread, pancetta, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 78%, this dish is pretty good. Try Roasted Brussels Sprouts and Red Onions, Roasted Brussels Sprouts with Pancetta, and Roasted Brussels Sprouts with Pancetta for similar recipes.
Servings: 5
Ingredients:
1 1/2 pounds Brussels sprouts, cleaned and halved
8 slices Pancetta
4 cloves garlic
4 Olive Oil
1 slice of bread
Equipment:
frying pan
food processor
Cooking instruction summary:
In a large plastic zippered bag, toss the Brussels sprouts, 3 pressed garlic cloves and 2 tablespoons Olive Oil. Empty the contents into a ovenproof dish and roast at 350 degrees for 40 minutes. While the Brussels sprouts are roasting, in a pan heat 1/4 cup olive oil. When the olive oil is heated through, saute a slice of bread until browned on both sides. Set aside. When the Brussels sprouts have finished roasting... In the same pan that you sauteed the bread, add the onion and saute for about 3 minutes. Do not let them get fully tender. Add the pancetta and heat through for an additional minute. Add the Brussels sprouts and heat through for an additional 3 minutes. Remove from heat. In a food processor, blend the bread and 1 - 2 cloves of garlic. Sprinkle on top of the Brussels sprouts mixture and finish by a last drizzle of Olive Oil!
Step by step:
1. In a large plastic zippered bag, toss the Brussels sprouts, 3 pressed garlic cloves and 2 tablespoons Olive Oil.
2. Empty the contents into a ovenproof dish and roast at 350 degrees for 40 minutes.
3. While the Brussels sprouts are roasting, in a pan heat 1/4 cup olive oil. When the olive oil is heated through, saute a slice of bread until browned on both sides. Set aside.
4. When the Brussels sprouts have finished roasting... In the same pan that you sauteed the bread, add the onion and saute for about 3 minutes. Do not let them get fully tender.
5. Add the pancetta and heat through for an additional minute.
6. Add the Brussels sprouts and heat through for an additional 3 minutes.
7. Remove from heat.
8. In a food processor, blend the bread and 1 - 2 cloves of garlic.
9. Sprinkle on top of the Brussels sprouts mixture and finish by a last drizzle of Olive Oil!
Nutrition Information:
covered percent of daily need
