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Ingredients

  • 3 Ounces (about 1/2 cup) diced pancetta
  • 2 Teaspoons plus 2 tablespoons olive oil, divided
  • 2 lbs. brussels sprouts, trimmed and cut in half lengthwise (see Note)
  • 2 Tablespoons balsamic vinegar
  • 1 Tsp. light brown sugar
  • 1 Package (6 ounces) Driscoll's Raspberries, at room temperature, divided
  • Kosher salt
  • freshly ground black pepper

Directions

  1. PREHEAT oven to 400°F.
  2. POUR 2 teaspoons olive oil into a large skillet.
  3. HEAT skillet over medium heat until oil shimmers.
  4. ADD pancetta.
  5. COOK pancetta until lightly browned, about 8 minutes WHILE STIRRING occasionally.
  6. TRANSFER pancetta to paper towels to drain fat.
  7. PLACE Brussels sprouts into in a large bowl.
  8. ADD remaining 2 tablespoons olive oil.
  9. TOSS Brussels sprouts until evenly coated with oil.
  10. SPREAD Brussels sprouts evenly on a large rimmed baking sheet.
  11. BAKE Brussels sprouts WHILE STIRRING occasionally for 20 to 30 minutes or until browned and just tender when pierced with a sharp knife.
  12. TRANSFER Brussels sprouts to a serving bowl.
  13. STIR IN pancetta.
  14. SET ASIDE Brussels sprouts.
  15. PLACE 4-5 raspberries into a small bowl.
  16. MASH raspberries with a fork.
  17. ADD balsamic vinegar.
  18. ADD brown sugar.
  19. ADD salt.
  20. ADD pepper.
  21. WHISK raspberry mixture vigorously until blended.
  22. ADD remaining raspberries to Brussels sprouts.
  23. DRIZZLE balsamic vinegar mixture over Brussels sprouts.
  24. TOSS Brussels sprouts gently.
  25. SERVE warm.

Nutrition

Calories 146.04
Total Fat 8.11 g
Saturated Fat 1.61 g
Cholesterol 8.86 mg
Sodium 259.20 mg
Total Carbohydrates 13.57 g
Dietary Fiber 4.31 g
Protein 7.56 g