Roasted Brussels Sprouts with Pancetta and Caramelized Shallots

This side dish is company worthy and easy to assemble by prepping the ingredients in advance.

(modification of recipe originally from Cooking Light)

Serves 6

• 1 ½ pounds Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup very thinly sliced shallots
• 1 ounce pancetta, chopped ¼ inch pieces
• 4 teaspoons brown sugar
• 2 teaspoons vermouth

Preheat oven to 425 degrees.

Arrange Brussels sprouts evenly on a foil lined sheet pan.  Drizzle with oil, salt and pepper; toss to coat.  Bake for 10 minutes.

Add shallots and pancetta to sheet pan; toss well with Brussels sprouts.  Bake for 10 minutes.

Mix sugar and vermouth in a small bowl.  Pour over Brussels sprouts mixture; toss to coat.  Bake an additional 10 to 15 minutes or until caramelized.

Nutritional Info/ Serving:  Calories 109, Fat 4 g, Protein 5 g, Carbs 16 g

21 Day Fix Container Equivalents/Serving:  1 Green, 1 tsp