Brussels Sprouts with Pancetta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 189 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 19 milligrams
- Sodium
- 580 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 4 grams
- Protein
- 8 grams
- Sugar
- 2 grams
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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.