Roasted Brussels Sprouts And Carrots With Pancetta | Tasting Table Recipe
Recipe from the Tasting Table Test Kitchen
Roasted Brussels Sprouts and Carrots with Pancetta
Ditch steamed peas and carrots. Toss Brussels sprouts and carrots with a lemony, garlicky mix.
Prep Time
20
minutes
Cook Time
35
minutes
servings
4
to 6 servings
Total time: 55 minutes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons Monk Fruit In The Raw®
- 1 garlic clove, minced
- Juice and zest from half a lemon
- ⅛ teaspoon crushed red pepper flakes
- 1 pound Brussels sprouts, trimmed and halved
- ½ pound small carrots split lengthwise
- 2 ounces pancetta, finely chopped
- Salt and pepper, to taste
Directions
- Preheat the oven to 375°. In a small bowl, combine the olive oil, Monk Fruit In The Raw®, garlic, lemon juice and zest and red pepper flakes.
- On a rimmed baking sheet, toss the Brussels sprouts carrots and pancetta with the lemon-garlic mixture; season with salt and pepper. Roast, tossing occasionally, until the Brussels sprouts are lightly charred and the carrots are tender, about 20 to 25 minutes. Transfer to a platter and serve.
Nutrition
| Calories per Serving | 131 |
| Total Fat | 8.6 g |
| Saturated Fat | 1.9 g |
| Trans Fat | 0.0 g |
| Cholesterol | 6.2 mg |
| Total Carbohydrates | 11.5 g |
| Dietary Fiber | 4.2 g |
| Total Sugars | 3.7 g |
| Sodium | 313.5 mg |
| Protein | 4.2 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
