Charred Brussels Sprouts with Pancetta and Fig Glaze recipes

Charred Brussels Sprouts with Pancetta and Fig Glaze recipes
7 Ingredients
  • 3 tablespoons olive oil (divided)
  • 3 to 4 ounces pancetta, diced
  • 1 1/2 pounds Brussels sprouts, trimmed and halved (or quartered if large) through the stem end (about 6 cups)
  • 1/4 teaspoon kosher salt
  • 2 tablespoons fig jam
  • 1 tablespoon water
  • 1/4 teaspoon freshly ground black pepper
Nutrition
294
15% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

32% 20

Saturated

24% 5

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 3

Carbs

8% 23

Carbs (net)

- 16

Fiber

26% 7

Sugars

- 9

Sugars, added

- 5

Protein

18% 9

Cholesterol

5% 16

Sodium

14% 328

Calcium

8% 76

Magnesium

11% 43

Potassium

21% 721

Iron

14% 3

Zinc

7% 1

Phosphorus

22% 155

Vitamin A

7% 67

Vitamin C

242% 145

Thiamin (B1)

20% 0

Riboflavin (B2)

11% 0

Niacin (B3)

11% 2

Vitamin B6

22% 0

Folate equivalent (total)

26% 105

Folate (food)

- 105

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

15% 3

Vitamin K

384% 307
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