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.
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.