Roasted Brussels Sprouts and Carrots with Pancetta | Tasting Table Recipe
Prep Time:
20 minutes
Cook Time:
35 minutes
Servings:
4 to 6 servings
Ingredients
  • 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
Directions
  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.