01 09 10 Tweet Dietitians Eat Chocolate Too: Maryland Style Roasted Brussels Sprouts with Pancetta

Friday, February 7, 2014

Maryland Style Roasted Brussels Sprouts with Pancetta

I've lived all over the Free State.  From College Park in the D.C. sphere to vacations on the Eastern Shore and the longest time was spent in the western half.  There are two things you can't take away from Maryland: crab cakes and Old Bay.

While decently priced crab meat is a rarity in the Buckeye State, I've traveled with the same container of Old Bay for about 3 years now.  Maryland isn't really claimed by the south or the north when it comes to cuisine but they put Old Bay on just about everything: wings, fries, salads, eggs...

So I want to put it on Brussels Sprouts.  I added a package of chestnuts from a beer brewing disaster from last year.  They're low calorie, decent source of protein and tasty.

1 lb. Brussels Sprouts (washed and dried and chopped in half)
1 package of chestnuts (or 1/4 cup chopped walnuts)
1 Tablespoon of Old Bay
3 Tablespoons of maple syrup
2 Tablespoons of olive oil
12 slices of chopped pancetta

Pre-heat oven to 350 degrees.  In a large bowl, combine all ingredients except for the pancetta (if you're vegetarian or vegan you can just leave it out).  Place on a baking sheet sprayed with non-stick spray.  Top with pancetta and roast stirring every 15 minutes for 35-45 minutes until desired level of done-ness is achieved.  

If you're in a hurry you can microwave Brussels Sprouts for 4 minutes with 2-3 Tablespoons of water, drain water and in a large bowl combine everything.

150 per 8 oz serving, 3 g protein, 4 g fiber, 10 g Carbs