Brussels Sprouts with Pancetta and Pine Nuts

Name: Brussels Sprouts with Pancetta and Pine Nuts
Ingredients: 2 pounds Brussels sprouts; Splash olive oil; 5 oz pancetta or prosciutto, diced; 1/2 cup pine nuts, toasted; Salt and pepper ((to taste))

Brussels Sprouts with Pancetta and Pine Nuts

This Brussels Sprouts recipe will have your guests asking for more!

Not only a great way to eat some cruciferous veggies to support the detoxification of carcinogens, but pine nuts are a great source of magnesium, a mineral required for relaxation and therefore helpful with sleep. If you prefer to leave the pancetta out, top with a hefty dose of fresh lemon juice.

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Course: Salads & Sides

Ingredients

2 pounds Brussels sprouts
Splash olive oil
5 oz pancetta or prosciutto, diced
1/2 cup pine nuts, toasted
Salt and pepper (to taste)

Instructions

Preheat oven to 400 degrees C.
Slice brussels sprouts in half lengthwise, remove any loose outer leaves and trim the bottom stems. Toss in olive oil and add pancetta or prosciutto, salt and pepper.
Spread out on a baking sheet in a single layer, and bake for 20 to 30 minutes until meat is crispy.
Stir occasionally to ensure even cooling.Toss with pine nuts and serve.

Notes

Recipe adapted from The British Columbia Seasonal Cookbook by Ogle, Pateman, and Darcy.

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