Preheat the oven to 400 degrees.
Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted.
Add the pancetta, olive oil, 1/4 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer.
Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked.
Toss once during roasting.
Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again.
Taste for seasonings, and serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (137g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 92 (53%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 21.4mg||7 %|
|Sodium 500.2mg||17 %|
|Potassium 555.8mg||15 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 6.6g|
|Protein 11.1g||16 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 172
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.