Braised Brussels Sprouts With Pancetta

Braised Brussels Sprouts With Pancetta
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
  • Prep time
    10 min
  • Cook time
    10 min
  • Servings
    4 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 95

  • Total Fat 6g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 340mg
  • Total Carbohydrate 6g
    • Dietary Fiber 2g
    • Total Sugars 1g
  • Protein 4g
  • Potassium 265mg
  • Phosphorus 85mg

Choices/Exchanges: 1 Vegetable



  • fresh Brussels sprouts
    2 cup
  • olive oil
    1 tbsp
  • garlic (minced)
    2 clove
  • shallots (thinly sliced)
  • salt (optional)
    1/4 tsp
  • black pepper (optional)
    1/4 tsp
  • pancetta (finely chopped)
    1 1/4 oz
  • chicken or vegetable broth
    1 cup


  1. Trim the stem ends of the Brussels sprouts and remove outer leaves. Wash Brussels sprouts. Thinly slice the Brussels sprouts vertically (from stem end).

  2. Place extra virgin olive oil in large sauté pan. Add garlic, shallots, pancetta, and Brussels sprouts. Cook 3-5 minutes until vegetables begin to soften and pancetta begins to brown.

  3. Add 1/2 cup stock and cook until tender. Add more stock as necessary. Season with salt and pepper, if desired.