In order to bring you the best organic produce, some ingredients may differ from those depicted.
Roasted Brussels Sprouts with Pancetta, Balsamic, & Pecorino Romano
Gluten-Free Friendly, Soy-Free
4 Servings, 290 Calories/Serving
It's our spin on a side that's taking tables by storm — Brussels sprouts are roasted to a perfect crisp, then drizzled with balsamic glaze and tossed with diced pancetta and toasted hazelnuts. A finishing flurry of Pecorino Romano cheese means even the kids will be back for seconds!
Ingredients: Organic Brussels sprouts, Pancetta, Toasted hazelnuts, Pecorino Romano cheese, Balsamic glaze
Instructions
1
Heat the oven; cook the pancetta
- Preheat the oven: 350°F convection | 400°F conventional
- Prepare a baking sheet: Line with aluminum foil & lightly grease.
- Rinse your fresh produce. Gently pat dry.
Spread the pancetta onto the prepared baking sheet. Place into the oven for 5-6 min, or until lightly browned and crispy. Carefully remove the baking sheet. Spoon the pancetta into a small bowl and set aside.
2
Prep and start roasting the Brussels sprouts
Meanwhile, trim off the bottoms from the Brussels sprouts, then cut in half lengthwise. Place onto the baking sheet, drizzle with 1 tbsp. of cooking oil, and toss with the rendered fat from the pancetta. Spread in an even layer and lightly season with salt and pepper. Place into the oven for 8 min.
3
Add the cheese; finish roasting the Brussels sprouts
Stir the Brussels sprouts and sprinkle with half of the Pecorino Romano cheese. Continue to cook for 5-7 min, or until tender and lightly browned.
4
Serve
Carefully remove the baking sheet and transfer the Brussels sprouts to a serving bowl. When ready to serve, add the pancetta, toasted hazelnuts, and balsamic glaze. Toss together, then sprinkle with the remaining cheese.
Kids Can!
- Line and grease the baking sheet.
- Time the pancetta.
- Time the Brussels sprouts.
Contains: Milk, Tree Nuts (hazelnut)
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.