Roasted Brussels Sprouts and Carrots with Pancetta

Recipe from the Tasting Table Test Kitchen

Roasted Brussels Sprouts And Carrots With Pancetta
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Ditch steamed peas and carrots. Toss Brussels sprouts and carrots with a lemony, garlicky mix.
Prep Time
Cook Time
to 6 servings
Total time: 55 minutes
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons Monk Fruit In The Raw®
  • 1 garlic clove, minced
  • Juice and zest from half a lemon
  • ⅛ teaspoon crushed red pepper flakes
  • 1 pound Brussels sprouts, trimmed and halved
  • ½ pound small carrots split lengthwise
  • 2 ounces pancetta, finely chopped
  • Salt and pepper, to taste
  1. Preheat the oven to 375°. In a small bowl, combine the olive oil, Monk Fruit In The Raw®, garlic, lemon juice and zest and red pepper flakes.
  2. On a rimmed baking sheet, toss the Brussels sprouts carrots and pancetta with the lemon-garlic mixture; season with salt and pepper. Roast, tossing occasionally, until the Brussels sprouts are lightly charred and the carrots are tender, about 20 to 25 minutes. Transfer to a platter and serve.
Calories per Serving 131
Total Fat 8.6 g
Saturated Fat 1.9 g
Trans Fat 0.0 g
Cholesterol 6.2 mg
Total Carbohydrates 11.5 g
Dietary Fiber 4.2 g
Total Sugars 3.7 g
Sodium 313.5 mg
Protein 4.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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