4 Serves
51 Mins
Preheat your oven to 200°C and line two baking sheets with parchment paper.
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Vitamin K
305 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
111 µg / 400 µgCalcium
107 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
202 mg / 1,250 mgPotassium
815 mg / 4,700 mgSodium
57 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
10 g / 28 gSugar
13 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 gRemove the outer leaves from the Brussels sprouts and set them aside. Cut the remaining sprouts in half lengthwise.
Arrange the halved sprouts and the reserved leaves in a single layer on the prepared baking sheets. Drizzle with olive oil and season evenly with kosher salt and black pepper.
Roast in the preheated oven for 25 to 30 minutes, checking at the 25-minute mark to ensure the loose leaves do not burn.
While the sprouts roast, heat coconut oil in a small skillet over medium-high heat. Add the pancetta and sear for one minute. Stir in the maple syrup and brown sugar, then reduce heat to medium. Simmer for 5 to 8 minutes until the glaze thickens and coats the back of a spoon.
Transfer the roasted sprouts to a serving dish, toss with pecans, and pour the pancetta glaze over the top. Combine well and serve immediately.
45
g15
g20
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