Roasted Brussels Sprouts with Pancetta and Sage (makes 8 servings)

Ingredients:


1 large leek, white and light green part, thinly sliced  
2 tablespoons extra-virgin olive oil
2 pounds Brussels sprouts, trimmed and halved
½ teaspoon salt
½ cup chopped pancetta
½ teaspoon freshly ground pepper
2 tablespoons finely chopped fresh sage



Directions:


Preheat the oven to 450 degrees F. Rinse the leek slices well to remove any grit, then pat them dry. Combine with Brussels sprouts, pancetta, sage, oil, salt and pepper in a large roasting pan. Roast the sprouts, stirring once, until they are tender, about 18 to 20 minutes.



Nutrition Information:


Serving size: 1/8 of recipe
Calories: 109
Fat: 6g
Protein: 46g
Carbohydrates: N/A
Fiber: 3g