Roasted Brussels Sprouts with Apple and Pancetta

This recipe was nice and refreshing. My family was a little scared to try apples and a balsamic vinegar dressing, but they were pleasantly surprised. I edited this recipe from Better Homes and Garden Eat Well, Lose Weight Issue. I served it with some Cream of Fennel and Potato Soup and Paccheri alla gricia


12 oz. Brussels Sprouts, trimmed and halved
2 Sweet Cooking Apples (Gala or Fuji), cored and cut into wedges
1 c. Thinly Sliced Red Onion
3 oz. Finely Chopped Pancetta or Cooked Ham
3 tbsp Olive Oil
1/2 tsp Salt
1/2 tsp Mustard Seeds
1/2 tsp Ground Black Pepper
2 tbsp Balsamic Vinegar
1 tbsp Honey
2 tsp Dijon-style Mustard

1. Preheat oven to 425 deg. F. Line a 15x10x1in baking pan (or a nice sized one since whose really got that specific pan?) with foil.
2. In a large bowl combine Brussels sprouts, apples, onion, pancetta, oil, salt, mustard seeds, and pepper. Mix. Transfer mix to prepared baking pan. Roast, uncovered, for 25-30 minutes. Stir once. Sprouts should be nice and tender.
3. In a small bowl whisk together vinegar, honey, and mustard. Drizzle the vinaigrette over spout mixture. Toss Gently to coat.


Makes 8 1/2 cup servings

Nutrition: 141 cal., 8 g. fat (2 g. sat. fat), 4 mg chol., 249 mg sodium, 15 g. carb., 9 g. sugar, 3 g. fiber, 4 g protien


One thought on “Roasted Brussels Sprouts with Apple and Pancetta

  1. Pingback: Paccheri alla gricia (Kind of…) | Sugar High

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