Low FODMAP Brussels Sprouts & Pancetta
This delicious bowl of roasted brussels sprouts and crispy pancetta is a perfect side for your Thanksgiving or Christmas dinner!
Servings: 4 servings
Cost: $
Ingredients
- 200 grams Brussels sprouts
- 100 grams pancetta
- 1 tbsp Garlic infused oil Or other oil
- 1 pinch salt and pepper
Instructions
- Wash and cut the sprouts in half. Place them in a bowl and toss with the oil, salt and pepper. Place sprouts in an ovenproof dish and roast for 20 minutes at (180c Fan/200c convection)
- Cut the pancetta into little cubes, or whatever shape you prefer. Cook on medium heat for about 15 minutes until the fat has rendered out and the pancetta is nice and crispy.
- Combine the roasted sprouts and cooked pancetta in a bowl. Don't be shy to add all the delicious grease from the pan you cooked the pancetta in (Or don't if your stomach doesn't do too well with fat).
- Serve immediately while warm. If desired you can grate over some sharp cheddar or parmesan for a nice twist.