RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2720
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| Recipe Name: |
Balsamic-Roasted Brussels Sprouts |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2014-11-26
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Beans |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.96
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.25 Cup oil, olive
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Directions:
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 1/2 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. |
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| Nutrition per Serving: |
| Calories: |
195 |
Total Carbs: |
12.2 |
Net Carbs: |
8.2 |
| Cholesterol: |
16.7 |
Fat: |
14.7 |
Protein: |
7.33 |
| Fiber: |
4.00 |
Sodium: |
374.84 |
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