Roasted Brussels Sprouts with Pancetta and Balsamic Syrup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Brussels sprouts are sliced and roasted with thick-cut pancetta and topped with a drizzle of homemade balsamic syrup.
Ingredients
- 1/2 lbs pancetta (one thick slice), diced
- 1 1/2 lbs Brussels sprouts, stems removed, halved
- 1 cup balsamic vinegar
- Olive oil
Instructions
- Preheat the oven to 400 ºF.
- In a large bowl, drizzle the halved Brussels sprouts with 2 tablespoons olive oil, tossing to coat.
- Pour them onto a sheet pan and season them with salt and freshly cracked black pepper.
- Roast the Brussels sprouts for 40 minutes.
- While they're roasting, sauté the diced pancetta in a large non-stick pan, cooking until golden brown. Set aside.
- Simmer 1 cup of balsamic vinegar in a small sauce pan over medium-high heat until it reduces by half, about 10 minutes. It should be thick and syrupy. Set aside.
- Remove the roasted Brussels sprouts from the oven and pour the sauteed pancetta (plus any drippings) directly atop the Brussels sprouts, tossing to combine.
- Transfer the mix to a serving platter and drizzle with the balsamic syrup.
Stop Second-Guessing Every Meal
Get Your Personal Guide - $9Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment