Brussels Sprouts with Pancetta, Cranberries & Pine Nuts
Total Time
45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
0 out of 5 stars
(0)
Ingredients
4-6 servings
- 6 ounces (170.1 g) pancetta, diced medium
- 32 ounces (907.19 g) Brussels sprouts, trimmed and halved
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 1½ tablespoons balsamic vinegar
- ⅓ cup (45 g) pine nuts
- ½ cup (60.61 g) dried cranberries
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Preparation
Step 1
Preheat oven to 350 degrees F.
Step 2
In an oven-safe 12-inch skillet over medium heat, cook the pancetta until crisp. Remove with a slotted spoon to a paper towel-lined plate. Add the Brussels sprouts to the empty skillet, season with salt and pepper, and cook, tossing occasionally, until they start to brown. Remove from the heat and stir in the olive oil and balsamic vinegar.
Step 3
Place the skillet in the oven and cook for 15 minutes, tossing once or twice. Increase the oven temperature to 425 degrees F, stir in the pine nuts, and cook for an additional 10 minutes. Remove from the oven and stir in the pancetta and dried cranberries.
Step 4
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Chef's notes
Nutritional values are based on one serving
