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Roasted Brussels Sprouts with glazed pancetta and pecans

 
One serving costs about $3.66 One serving costs about $3.66

$3.66 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 christmas,gluten-free,dairy-free,gluten free,dairy free side dish
spoonacular Score:69%

Spoonacular Score: 69%

 

Need a gluten free and dairy free side dish? Roasted Brussels Sprouts with glazed pancettan and pecans could be a spectacular recipe to try. One portion of this dish contains about 13g of protein, 35g of fat, and a total of 494 calories. This recipe serves 6. For $3.66 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. If you have brown sugar, canolan oil, maple syrup, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is good. If you like this recipe, take a look at these similar recipes: Balsamic Glazed Brussels Sprouts With Pancetta, Roasted Brussels Sprouts with Pancetta, and Roasted Brussels Sprouts with Pancetta.

Ingredients

Servings:
3 pounds
3 pounds trimmed fresh brussels sprouts
trimmed fresh brussels sprouts
2 Tbsps
2 Tbsps canola oil
canola oil
0.25 cup
0.25 cup maple syrup
maple syrup
0.25 cup
0.25 cup light brown sugar
light brown sugar
0.25 cup
0.25 cup light brown sugar
light brown sugar
8 ounces
8 ounces gf df pancetta
gf df pancetta
0.5 tsps
0.5 tsps fresh rosemary
fresh rosemary
1 medium
1 medium diced shallot
diced shallot
2 handfuls
2 handfuls raw pecan bits
raw pecan bits
some
some olive oil
olive oil
some
some kosher salt and pepper
kosher salt and pepper
3 pounds trimmed fresh brussels sprouts
3 pounds
trimmed fresh brussels sprouts
2 Tbsps canola oil
2 Tbsps
canola oil
0.25 cup maple syrup
0.25 cup
maple syrup
0.25 cup light brown sugar
0.25 cup
light brown sugar
0.25 cup light brown sugar
0.25 cup
light brown sugar
8 ounces gf df pancetta
8 ounces
gf df pancetta
0.5 tsps fresh rosemary
0.5 tsps
fresh rosemary
1 medium diced shallot
1 medium
diced shallot
2 handfuls raw pecan bits
2 handfuls
raw pecan bits
some olive oil
some
olive oil
some kosher salt and pepper
some
kosher salt and pepper

Equipment

baking paper
baking paper
baking sheet
baking sheet
oven
oven
frying pan
frying pan
baking paper
baking paper
baking sheet
baking sheet
oven
oven
frying pan
frying pan


Instructions

For roasting brussels sprouts: Preheat oven to 400 degrees F (204 Celsius). Prepare two baking sheets lined with parchment paper. For some crispy chip-like sprout leaves: pull off some outer, thicker leaves, about a heaping handfuls worth and place on baking sheet. Cut the whole sprouts in half, lengthwise. Transfer onto baking sheets, spread out in a single layer without crowding (to prevent steaming). Evenly sprinkle about two good pinches of kosher salt (about 1 teaspoon total) over the brussels sprouts then about 1 pinch of crushed black pepper. Drizzle olive oil over the sprouts. I use roughly a tablespoon of oil per sheet. Bake for 25-30 minutes. Check on them at 25 minutes to make sure the single leaves dont burn. Meanwhile, prepare glaze. In a small skillet set on medium high heat, add coconut oil when hot. When it begins to smoke add pancetta. Let it sit a minute to sear, then toss. Add maple syrup and brown sugar, reduce to medium heat, and stir just to combine. Let it sit for 5-8 minutes, with 1 or 2 stirs, when the bubbles become the size of dimes (they will get larger and larger and the syrup evaporates and it thickens with increased heat) stir until your spoon has a thin coating of syrup. Turn off heat and set aside. Transfer roasted brussels sprouts into a serving dish. Toss in pecans, then add pancetta and all its glaze. Combine well and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.69
Ingredient
3 pounds trimmed fresh brussels sprouts
2 tablespoons canola oil
¼ cups maple syrup
¼ cups light brown sugar
¼ cups light brown sugar
8 ounces gf df pancetta
1 medium diced shallot
2 handfuls raw pecan bits
some olive oil
Price
$9.04
$0.44
$2.05
$0.18
$0.18
$9.07
$0.14
$0.06
$1.00
$22.15

Nutritional Information

Quickview
528 Calories
12g Protein
34g Total Fat
48g Carbs
23% Health Score
Limit These
Calories
528k
26%

Fat
34g
53%

  Saturated Fat
10g
69%

Carbohydrates
48g
16%

  Sugar
31g
35%

Cholesterol
24mg
8%

Sodium
507mg
22%

Get Enough Of These
Protein
12g
25%

Vitamin K
409µg
390%

Vitamin C
193mg
234%

Manganese
1mg
56%

Fiber
8g
35%

Folate
140µg
35%

Vitamin A
1724IU
34%

Vitamin B6
0.62mg
31%

Potassium
1027mg
29%

Vitamin B1
0.43mg
29%

Vitamin E
4mg
28%

Vitamin B2
0.41mg
24%

Phosphorus
215mg
22%

Iron
3mg
20%

Selenium
11µg
16%

Vitamin B3
3mg
16%

Magnesium
62mg
16%

Calcium
129mg
13%

Zinc
1mg
10%

Copper
0.19mg
10%

Vitamin B5
0.95mg
10%

Vitamin B12
0.19µg
3%

Vitamin D
0.15µg
1%

covered percent of daily need

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