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Braised Brussels Sprouts with Pancetta
10 min prep time
10 min cook time
4servings
How to Make Braised Brussels Sprouts with Pancetta
Brussels sprouts are at their best in the fall and winter. To save time look for shaved brussels sprouts at the grocery store, or if you have a food processor, fit it with the slicing blade and add them to top feed tube to slice them quickly.
10 min prep time
10 min cook time
4servings
1/2 cup
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Step-By-Step Instructions:
-
Trim the stem ends of the Brussels sprouts and remove outer leaves. Wash Brussels sprouts. Thinly slice the Brussels sprouts vertically (from stem end).
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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.
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Add 1/2 cup stock and cook until tender. Add more stock as necessary. Season with salt and pepper, if desired.
Nutrition facts
4 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 90
- % Daily value*
-
Total Fat
6g
8%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 5mg 2%
- Sodium 250mg 11%
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Total Carbohydrate
6g
2%
- Dietary Fiber 2g 7%
- Total Sugars 2g
- Added Sugars 0g 0%
- Protein 3g
- Potassium 210mg 4%
Ingredients
fresh Brussels sprouts
2 cup
olive oil
1 tbsp
garlic (minced)
2 clove
shallots (thinly sliced)
2 med
pancetta (finely chopped)
1 1/4 oz
chicken or vegetable broth (low sodium)
1 cup
Kosher Salt (optional)
1/4 tsp
black pepper (optional)
1/4 tsp
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