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Bowl of roasted brussels sprouts with raspberries and pancetta

Roasted Brussel Sprouts with Raspberries and Pancetta

  • Prep Time
    Prep Time: 8 minutes
  • Cook Time
    Cook Time: 30 minutes
  • Serves
    Serves: 8
  • 3 Ounces (about 1/2 cup) diced pancetta
  • 2 Teaspoons plus 2 tablespoons olive oil, divided
  • 2 lbs. brussels sprouts, trimmed and cut in half lengthwise (see Note)
  • 1 Tbsp. balsamic vinegar
  • 1/2 Tsp. light brown sugar
  • 1 Package (6 ounces) Driscoll's Raspberries, at room temperature
  • Kosher salt and freshly ground black pepper to taste
  • Note: Brussels sprouts are sometimes sold in 10-ounce containers, so you can use three containers for 30 ounces of sprouts, if you wish, instead of the full 2 pounds.

    Preheat the oven to 400ºF.

    Cook the pancetta and 2 teaspoons of oil together in a large skillet over medium heat, stirring occasionally, until the pancetta is lightly browned, about 8 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain.

    Toss the Brussels sprouts and the remaining 2 tablespoons oil in a large bowl. Spread on a large rimmed baking sheet. Bake, stirring occasionally, until browned and just tender when pierced with the tip of a small sharp knife, 20 to 30 minutes. During the last few minutes, stir in the reserved pancetta. Transfer to a serving bowl.

    Whisk the balsamic vinegar and brown sugar together in a small bowl. Drizzle over the Brussels sprouts mixture, season with salt and pepper, and toss gently. Add the raspberries and toss again. Serve hot.
Calories 146.04
Total Fat 8.11 g
Saturated Fat 1.61 g
Cholesterol 8.86 mg
Sodium 259.20 mg
Total Carbohydrates 13.57 g
Dietary Fiber 4.31 g
Protein 7.56 g

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