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Ingredients

1 pound Brussels sprouts 1 Pink Lady apple - peeled, cored and diced 2 tablespoons olive oil ¼ teaspoon salt 3 ounces diced pancetta ¼ cup thinly sliced red onion 1 clove garlic, chopped ½ head radicchio, outer leaves and core removed, quartered 1 tablespoon apple cider vinegar 1 tablespoon honey Reynolds Wrap® Aluminum Foil

Nutrition Info

151.6 calories carbohydrate: 17.2 g cholesterol: 5.9 mg fat: 8 g fiber: 4.4 g protein: 5.5 g saturatedFat: 1.6 g servingSize: - sodium: 269.2 mg sugar: 8.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 475 degrees F. Slice ends off of Brussels sprouts and remove outermost leaves. Slice thin with a knife or use a food processor fitted with a slicing blade. Toss sprouts and diced apples with olive oil and salt. Line a sheet pan with Reynolds Wrap® Aluminum Foil and roast sprouts and apples for 20 minutes, stirring after 10 minutes.
In a skillet over medium heat, cook pancetta until crisp, about 5 minutes. Remove pancetta and leave 3 tablespoons of the grease. Add the onion and garlic and cook about 2 minutes. Add the radicchio, separating the quarters and stir until the leaves wilt. Add Brussels sprouts and pancetta, and toss to combine. Add vinegar and honey.

5 servings

This colorful, hearty side dish from Tim Sutherland of TimmyChew is the perfect accent to any fall meal.