Brussels Sprouts with Pancetta
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Brussels Sprouts with Pancetta calories by ingredient
Introduction
Recipe courtesy Giada De Laurentiis Recipe courtesy Giada De LaurentiisNumber of Servings: 4
Ingredients
-
1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth
Directions
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.