Preheat oven to 425 degrees
Toss together Brussels Sprouts, Olive oil, salt, and pepper on a baking sheet.
Bake 20 minutes or until sprouts are tender and edges are browned and crisp, stirring occasionally.
Cook pancetta in a large skillet over medium-high heat for approximately 10 minutes or until crisp. Remove pancetta and drain on paper towels. Crumble
When Brussels Sprouts are removed from the oven, place on a serving dish and top with parmesan and pancetta.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (115g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 13 (22%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0.7mg||0 %|
|Sodium 40.3mg||1 %|
|Potassium 442.3mg||12 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 5.9g|
|Protein 4.1g||6 %|
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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: 60
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