Balsamic Roasted Brussels Sprouts with Pancetta and Blue Cheese

Not Enough Cinnamon

Ready in: 55 minutes
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4
Gluten Free

Ingredients

  • 1/3 cup balsamic vinegar
    Oil, Vinegar, Salad Dressing
  • 2 tbsp blue cheese, crumbled
    Cheese
  • 1 lb / 450 g brussels sprouts, stems removed, halved
    Produce
  • 2 tbsp olive oil
    Oil, Vinegar, Salad Dressing
  • 4 oz/100 g pancetta, chopped
    Meat

Steps

  • Preheat oven to 400F/200C.
  • In a large bowl, combine brussels sprouts, balsamic vinegar and olive oil. Toss to coat.
  • Arrange Brussels sprouts on a baking sheet and roast for 30 to 40 minutes.
  • Meanwhile, cook pancetta in a non-stick skillet over medium heat.
  • When Brussels sprouts are cooked through, remove from the oven, add pancetta and toss to combine.
  • Serve and top with crumbled blue cheese.

Nutrition

  • Calories: 259.91  cal  (13.0%)
  • Fat: 19.6  g  (30.15%)
  • Saturated Fat: 5.46  g  (34.12%)
  • Carbohydrates: 14.21  g  (4.74%)
  • Sugar: 5.69  g  (6.32%)
  • Cholesterol: 21.34  mg  (7.11%)
  • Sodium: 269.88  mg  (11.73%)
  • Protein: 8.26  g  (16.53%)
  • Vitamin K: 205.01  µg  (195.25%)
  • Vitamin C: 96.39  mg  (116.83%)
  • Manganese: 0.41  mg  (20.67%)
  • Vitamin A: 892.22  IU  (17.84%)
  • Folate: 70.43  µg  (17.61%)
  • Fiber: 4.31  g  (17.24%)
  • Vitamin B6: 0.33  mg  (16.48%)
  • Vitamin B1: 0.24  mg  (15.79%)
  • Potassium: 530.08  mg  (15.15%)
  • Vitamin E: 2.13  mg  (14.22%)
  • Phosphorus: 136.65  mg  (13.67%)
  • Selenium: 8.02  µg  (11.46%)
  • Iron: 1.91  mg  (10.59%)
  • Vitamin B3: 2.02  mg  (10.1%)
  • Magnesium: 32.84  mg  (8.21%)
  • Vitamin B2: 0.14  mg  (8.14%)
  • Calcium: 73.33  mg  (7.33%)
  • Zinc: 0.92  mg  (6.14%)
  • Vitamin B5: 0.57  mg  (5.68%)
  • Copper: 0.1  mg  (4.91%)
  • Vitamin B12: 0.18  µg  (3.07%)

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