Brussels Sprouts with Pancetta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound fresh Brussels sprouts, trimmed2 tablespoons olive oil3 ounces paper-thin slices pancetta, coarsely chopped2 garlic cloves, mincedSalt and freshly ground black pepper3/4 cup low-salt chicken broth
Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JOCHEBED1.
Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JOCHEBED1.
Nutritional Info Amount Per Serving
- Calories: 177.0
- Total Fat: 8.1 g
- Cholesterol: 17.8 mg
- Sodium: 355.5 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 6.7 g
- Protein: 12.6 g
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