Caramelized Shallots and Brussels Sprouts with Pancetta

So my boss mentioned that Brussel Sprouts taste better if you use them within 2-3 days of buying them  He is right.  These were really good.  And the sprouts had no metal taste.  The only issue we had was getting an ounce of pancetta.  Kroger has issues with that small amount.

Will have again.  We had with Rosemary and Onion Chicken.

Caramelized Shallots and Brussels Sprouts with Pancetta

Photo by ALB

A touch of brown sugar helps the vegetables caramelize in the oven.

Yield:  6 servings (serving size: about 2/3 cup)

1 1/2 pounds Brussels sprouts, halved
Cooking spray
1 tablespoon olive oil
2/3 cup thinly sliced shallots
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 ounce finely chopped pancetta
4 teaspoons brown sugar
2 teaspoons vermouth

1. Preheat oven to 400°.
2. Arrange Brussels sprouts on a jelly-roll pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 15 minutes. Add shallots, pepper, salt, and pancetta to pan; toss well. Bake at 400° for 10 minutes. Add sugar and vermouth; toss to coat. Bake an additional 10 minutes or until caramelized.

CALORIES 117 (32% from fat); FAT 4.2g (sat 1.1g,mono 2.3g,poly 0.5g); IRON 2mg; CHOLESTEROL 3mg; CALCIUM 61mg; CARBOHYDRATE 16.9g; SODIUM 209mg; PROTEIN 5.3g; FIBER 4.9g

Cooking Light, OCTOBER 2008