Sides; Brussels Sprouts With Pancetta - Cuisinart TOA-60 Manual De Instrucciones

3 . Set to Convection Broil for 15 minutes, stopping to flip burgers
halfway through cooking . Serve immediately .
Nutritional information per burger:
Calories 464 (74% from fat) • carb. 0g • pro. 29g • fat 38g • sat. fat 14g • chol. 121mg
sod. 704mg • calc. 32mg • fiber 0g
Perfect accompaniments to main courses cooked quickly with minimal
ingredients and barely any cleanup .

Brussels Sprouts with Pancetta

A perfect side dish to any meal – the saltiness of the pancetta comple-
ments the earthiness of the sprouts, and a finish of red wine vinegar
provides an unexpected, but welcome tang .
Makes 4 servings
1 pound Brussels sprouts, trimmed and halved
1 shallot, thinly sliced
1 ounce pancetta, diced
1 tablespoon olive oil
/ teaspoon kosher salt
1
8
/ teaspoon freshly ground black pepper
1
8
2 teaspoons red wine vinegar
1 . Line the Baking Pan with aluminum foil . Put all of the ingredients,
except for the vinegar, onto the Baking Pan . Toss to evenly coat .
Spread into a single layer .
2 . Put the assembled pan into Rack Position 2 . Set to Convection
Bake at 400°F for 15 minutes . Cook until sprouts are crispy and
tender .
3 . Remove sprouts from the pan and put them into a serving bowl . Toss
with vinegar . Taste and adjust seasoning as desired .
Nutritional information per serving:
Calories 108 (46% from fat) • carb. 11g • pro. 5g • fat 6g • sat. fat 1g • chol. 6mg
sod. 230mg • calc. 50mg • fiber 4g
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SIDES