Sunday, November 22, 2009

Recipe: Roasted Brussels Sprouts with Garlic and Pancetta

  • 1 lb Brussels sprouts, trimmed and halved (quartered if large)
  • 3 oz pancetta, visible fat discarded and pancetta chopped
  • 1 garlic clove, minced
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup water

Preheat oven to 450°F.
Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.
Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.

Makes 5 servings.
S/C: 2/1
Nutrition Information for 1/5 of the recipe: Calories: 124, Carbohydrates: 8 g, Sugar: 2 g, Fiber: 3 g, Fat: 8 g, Sodium: 339 mg, Protein: 6 g, Cholesterol: 15 mg

Holiday Round Table
My fellow Belly Fat Cure bloggers are also writing about recipes to get you through the holidays too! Stop by their sites for even more ideas:
Maura at 12 Weeks to a Better Me
Amber at Me and Jorge
Candice at Cooking to Lose that Belly
Ryan at Ryans Incredible World


  1. I cannot wait to try these too! They look delicious!

  2. I've always liked brussels sprouts but like them alot more since I started roasting them a few years ago after seeing Ina Garten prepare them this way on a Barefoot Contessa show. She roasts them until they are really brown and crispy and likens them to healthy "fries". They aren't potatoes but do give you the salty crunch of french fries if you roast them this way.