In order to bring you the best organic produce, some ingredients may differ from those depicted.
Roasted Brussels Sprouts with Pancetta, Balsamic, & Pecorino Romano
Soy-Free, Gluten-Free Friendly
4 Servings, 290 Calories/Serving
Brussels sprouts are taking tables by storm, and our spin will have even the kids coming back for seconds. We roast them until tender, toss them with diced pancetta and toasted hazelnuts, then finish with a sprinkling of Pecorino Romano.
Ingredients: 1½ pounds organic Brussels sprouts, 3 ounces diced pancetta, ¼ cup roasted hazelnuts, 6 tablespoons grated Pecorino Romano, 1 tablespoon balsamic glaze
Instructions
1
Get ready
- Preheat the oven to 400°F convection (425°F conventional).
- Line a baking sheet with aluminum foil and lightly grease.
2
Roast the pancetta
- Spread the diced pancetta onto the prepared baking sheet. Place into the oven for 5-6 min, or until lightly browned and crispy.
3
Prep the Brussels sprouts and hazelnuts
- While the pancetta is in the oven, trim off the bottoms from the Brussels sprouts, then cut in half lengthwise.
- Roughly chop the toasted hazelnuts.
4
Roast the Brussels sprouts
- Carefully remove the pancetta from the oven and transfer to a small heat-proof bowl. Leave the oven on.
- Place the Brussels sprouts onto the baking sheet and drizzle with 1 tbsp. of cooking oil. Toss with the rendered fat from the pancetta, then spread in an even layer and lightly season with salt and pepper. Place into the oven for 8 min.
- Stir the Brussels sprouts and sprinkle with half of the Pecorino Romano cheese. Continue to cook for 5-7 min, or until the sprouts are tender and lightly browned. Carefully remove from the oven.
5
Serve
Transfer the Brussels sprouts to a serving bowl. Add the pancetta and hazelnuts and drizzle with the balsamic glaze. Toss gently to combine, then sprinkle the remaining Pecorino Romano over the top.
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.