Home / Recipes / Gluten Free / Low Carb Balsamic Maple Sprouts and Broccoli with ...
Low Carb Balsamic Maple Sprouts and Broccoli with Pancetta
How to Make It
Step 1
Preheat the oven to 375 degrees Fahrenheit. Trim the tough bases from the sprouts and discard. Slice the sprouts in half and arrange across a shallow oven tray. Dice the broccoli into bite-sized florets and arrange across the tray with the sprouts.
Step 2
Drizzle the olive oil, lakanto syrup and vinegar over the sprouts and broccoli. Sprinkle over the salt and pepper. Use your hands to massage the liquids and seasoning into the vegetables. Transfer to the oven to roast for 12 minutes.
Step 3
Remove the tray from the oven and turn the vegetables. Add the diced pancetta and mix to combine. Return to the oven for a further 10-12 minutes or until the vegetables are golden and the pancetta is crisp and completely cooked through. Serve hot with your preferred Keto mains.
Ingredients
- Diced Pancetta by Waitrose – 3 ounce
- Olive Oil – 3 tablespoon
- Brussels Sprouts – 2 cup
- Broccoli Florets Raw – 2 cup flowerets
- Balsamic Vinegar – 2 tablespoon
- Maple Flavored Syrup by Lakanto – 1 tablespoon
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
