Roasted Brussel Sprouts with Bacon and Balsamic
Roasted Brussel Sprouts with Bacon or pancetta is a tasty side dish that is easy to make and a great addition to your weekly meal or holiday dinner.
Servings 6 servings
- 1½ pounds Brussel sprouts
- 4 ounces bacon or Pancetta, diced
- 2 garlic cloves, finely chopped
- ¼ cup olive oil
- Salt and ground black pepper to taste
- 2 tablespoon balsamic glaze
- ¼ cup pistachios, toasted and coarsely chopped
Preheat the oven to 400 degrees Fahrenheit.
Rinse and dry the Brussel sprouts. Trim and cut the sprouts in half through the core.
Place the Brussel sprouts and any loose leaves on a sheet pan (I line my sheet pan with parchment paper). Add the pancetta and the garlic and drizzle with olive oil. Season with salt and ground black pepper. Toss well to combine and spread out in a single layer.
Roast for 20 to 30 minutes or until tender and nicely browned, tossing once halfway through the cooking.
Remove from the oven and drizzle with the Balsamic glaze. Toss and serve topped with the toasted pistachios.
Calories: 213kcal | Carbohydrates: 8g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 135mg | Potassium: 237mg | Fiber: 2g | Sugar: 2g | Vitamin A: 306IU | Vitamin C: 33mg | Calcium: 23mg | Iron: 1mg