Description
Crispy and caramelized Brussels sprouts roasted with pancetta and dotted with rich blue cheese!
Ingredients
Scale
- 4 ounces diced pancetta
- 1 pound Brussels sprouts, halved
- Salt to taste
- ½ teaspoon black pepper
- ¼ teaspoon poultry seasoning
- ¼ cup sliced almonds
- ½ cup blue cheese
Instructions
- Preheat oven to 425°F. Take blue cheese out of fridge to warm up slightly. Spread diced pancetta on a sheet pan and render/roast at 425°F for 5 minutes toward the bottom of the oven.
- Meanwhile, cut Brussels sprouts in half, lengthwise.
- Remove pancetta from oven and add Brussels sprouts. Season with salt, pepper and poultry seasoning. Toss thoroughly to coat Brussels sprouts in fat and spices. Nestle Brussels sprouts face-down between pancetta so they make contact with the pan.
- Return to oven and roast for 20 minutes.
- Remove from oven, top with sliced almonds and roast for a final 5 minutes.
- Working quickly, transfer Brussels sprouts to a serving dish (a platter works best), crumble over blue cheese and enjoy!
Notes
Net carbs: 5.8g
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Roasting
- Cuisine: French
Keywords: brussels sprouts recipe, keto vegetables, keto sides