Ingredients for Brussels Sprouts With Pancetta
- Fresh Brussels Sprout
- Olive Oil
- 4 ounces pancetta, diced
- 2 cloves garlic, minced
- Salt & Freshly Ground Black Pepper
- Low Sodium Chicken Broth
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How to Make Brussels Sprouts With Pancetta
- Bring a large pot of salted water to a boil. Add 1 lb Brussels sprouts, trimmed and halved (or quartered if large), and blanch for 4 minutes. Drain immediately and set aside.
- While the sprouts blanch, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat.
- Add 4 ounces pancetta, diced, to the skillet and cook until crispy, about 3-5 minutes. Remove the pancetta from the skillet and set aside, leaving the rendered fat in the pan.
- Add 2 cloves garlic, minced, to the skillet and sauté for 1-2 minutes, until fragrant and lightly golden.
- Add the blanched Brussels sprouts to the skillet and sauté for 5-7 minutes, until tender-crisp and lightly browned, stirring occasionally.
- Stir in the cooked pancetta. Season generously with salt and freshly ground black pepper to taste.
- Add 2 tablespoons chicken broth (or vegetable broth for a vegetarian option) to the skillet and simmer for 2-3 minutes, until the liquid is slightly reduced and coats the sprouts.
- Serve immediately and enjoy! Optional: Garnish with freshly grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
10g
Fat
5g
Carbs
3g
