Side dishe for 8

Brussels Sprouts with Pancetta

Name: Brussels Sprouts with Pancetta
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1/4 cup olive oil; 2 tbsp balsamic vinegar; 3 cloves garlic; 1 1/2 tsp salt; 1/2 tsp ground black pepper; 2 tbsp fresh sage; 2 lb brussels sprouts; 4 oz pancetta; 1 large leek

Brussels sprouts, pancetta, leek, garlic, and sage roast together with balsamic vinegar until browned and tender.

$1.62per serving $

30 minstart to table

8servings

American Dairy-free Gluten-free Low-carb Budget Side dishes

Ingredients

1/4 cup olive oil
2 tbsp balsamic vinegar
3 cloves garlic
1 1/2 tsp salt
1/2 tsp ground black pepper
2 tbsp fresh sage
2 lb brussels sprouts
4 oz pancetta
1 large leek

Steps

Heat the oven to 425 F and place the Brussels sprouts, pancetta, leek, and garlic on a large rimmed baking sheet.
Whisk the olive oil, balsamic vinegar, sage, salt, and pepper in a small bowl.
Pour the dressing over the vegetables and pancetta, then toss to coat.
Roast for 20 minutes, stirring halfway through, until the sprouts are tender and the pancetta is crisp.
Rest for 2 minutes before serving.

Main ingredient on sale this week? See what to make with prosciutto or pancetta on sale.