Directions:
- Preheat oven to 425 degrees F.
- Heat oil over medium heat in a roasting pan or large skillet. Add the pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice. Transfer to a platter and top with the reserved pancetta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 479.96 Kcal (2009 kJ) | ||
| Calories from fat | 309.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.39g | 53% | |
|---|---|---|---|
| Cholesterol | 60.62mg | 20% | |
| Sodium | 1006.3mg | 42% | |
| Potassium | 1000.21mg | 21% | |
| Total Carbs | 30.78g | 10% | |
| Sugars | 11.5g | 46% | |
| Dietary Fiber | 8.27g | 33% | |
| Protein | 17.12g | 34% | |
| Vitamin C | 112.9mg | 188% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.4mg | 13% | |
| Calcium | 150.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 153.75 Kcal (644 kJ) | ||
| Calories from fat | 99.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.02g | 53% | |
|---|---|---|---|
| Cholesterol | 19.42mg | 20% | |
| Sodium | 322.36mg | 42% | |
| Potassium | 320.41mg | 21% | |
| Total Carbs | 9.86g | 10% | |
| Sugars | 3.68g | 46% | |
| Dietary Fiber | 2.65g | 33% | |
| Protein | 5.48g | 34% | |
| Vitamin C | 36.2mg | 188% | |
| Iron | 0.8mg | 13% | |
| Calcium | 48.2mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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