- 3 (12 ounce) packages halved Brussels Sprouts
- 1/2 cup Sherry Aged Wine Vinegar
- 1 medium diced white onion
- 4 oz. diced Pancetta
- 5 tbsp olive oil, divided
- a pinch of sea salt and organic black pepper
- 2 tbsp fresh organic thyme
- 6 packets organic stevia
- Preheat oven to 400 degrees.
- Toss the Brussels sprouts in a large bowl with 4 tbsp olive oil.
- Place the Brussels sprouts on 2 baking sheets with cut sides faced down.
- Season with a pinch of sea salt and organic black pepper.
- Roast the Brussels sprouts for 35 minutes.
- Heat the remaining tbsp of olive oil in a pan and cook the diced Pancetta on medium heat for 4 minutes, stirring often, until the diced Pancetta is crisp.
- Place the cooked Pancetta in a bowl.
- Place the diced onion and the thyme into the pan that the Pancetta was cooking in for 2 minutes, stirring often. Add the 1/2 cup of Sherry Vinegar and 6 packets of stevia and stir.
- Remove from the stovetop and season lightly with a pinch of sea salt and a pinch of black pepper.
- Toss the Brussels sprouts with the cooked onions, thyme, Sherry Vinegar-stevia mixture in a large bowl until evenly coated.
- Garnish with the Pancetta and serve!
This recipe can be used as a vegetable serving with Meals 2, 3, or 4 on the Remedy Recipes book format.
Meal 2: women: 1/2 cup, men: 1 cup
Meal 3: women: 1/2 cup, men: 1 cup
Meal 4: women: 1 cup, men: 1 cup
I think this recipe will be a hit for this Thanksgiving. It’s a hearty and delicious addition to a Thanksgiving dinner! The Sherry Vinegar really compliments the flavor of the Pancetta and makes the best tasting Brussels sprouts. We hope that you’ll enjoy this one with some of my past recipes as well. My Roasted Butternut Squash recipe was a hit last year. We hope that you enjoy it all!
Have a Happy and Grateful Thanksgiving!
Mangiare, Piaccia! Eat Enjoy!