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Ingredients50 m servings 152 cals
Original recipe yields 5 servings
- Preheat oven to 475 degrees F. Slice ends off of Brussels sprouts and remove outermost leaves. Slice thin with a knife or use a food processor fitted with a slicing blade. Toss sprouts and diced apples with olive oil and salt. Line a sheet pan with Reynolds Wrap® Aluminum Foil and roast sprouts and apples for 20 minutes, stirring after 10 minutes.
- In a skillet over medium heat, cook pancetta until crisp, about 5 minutes. Remove pancetta and leave 3 tablespoons of the grease. Add the onion and garlic and cook about 2 minutes. Add the radicchio, separating the quarters and stir until the leaves wilt. Add Brussels sprouts and pancetta, and toss to combine. Add vinegar and honey.
- REYNOLDS KITCHENS TIP
- Line your sheet pan with Reynolds Wrap® Aluminum Foil for crisp, perfectly roasted sprouts.
Per Serving: 152 calories; 8 g fat; 17.2 g carbohydrates; 5.5 g protein; 6 mg cholesterol; 269 mg sodium. Full nutrition