RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5036
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| Recipe Name: |
Brussels Sprouts with Pancetta - Copy |
| Source: |
Southern Living |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
27.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$0.61
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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:
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Directions:
Preheat oven to 425°. Toss together Brussels sprouts and next 3 ingredients in a 15- x 10-inch jelly-roll pan. Bake 17 to 20 minutes or until sprouts are tender and edges are lightly browned, stirring occasionally.
Meanwhile, cook pancetta in a large skillet over medium heat 8 to 10 minutes or until crisp. Remove pancetta, and drain on paper towels. Crumble pancetta.
Remove sprouts from oven, and place in a large serving dish. Top with cheese and crumbled pancetta. |
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| Nutrition per Serving: |
| Calories: |
83 |
Total Carbs: |
12.6 |
Net Carbs: |
8.0 |
| Cholesterol: |
0.9 |
Fat: |
3.5 |
Protein: |
4.87 |
| Fiber: |
4.57 |
Sodium: |
28.28 |
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