Pancetta Brussels Sprouts
You must be signed in to print this content
Pancetta Brussels Sprouts
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Calories
0
Author:
Giada De Laurentiis
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
Instructions
- 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 12 grams
- Protein
- 8 grams
- Fat
- 15 grams
- Saturated Fat
- 4 grams
- Cholestrol
- 14 milligrams
- Sodium
- 439 milligrams
- Fiber
- 4 grams
- Sugar
- 3 grams
0 comments