Sautéed Brussels Sprouts with Pancetta
User Reviews
5
Sautéed Brussels Sprouts with Pancetta
Description
This recipe begins by shredding cleaned Brussels sprouts finely with a sharp knife. Pancetta is sautéed in a heavy pan on medium-low heat until its fat renders and the meat turns golden and crisp. Olive oil and minced or thinly sliced garlic are then added and cooked until golden, infusing the oil.
The shredded Brussels sprouts are introduced to the pan and sautéed over high heat for six to ten minutes until tender but still with some crispness. Seasoning with kosher salt and freshly ground black pepper enhances the natural flavors. The resulting dish offers a combination of smoky, salty pancetta with the nutty, slightly sweet Brussels sprouts.
Approximately yielding seven cups of finished sprouts, this preparation complements a variety of main courses and can be served warm immediately.
Ingredients
- 2 oz pancetta (minced)
- 2 lb Brussels sprouts (weight after outer leaves and stems removed)
- 1.5 tbsp extra virgin olive oil
- 4 cloves garlic (minced or sliced thin)
- salt kosher salt; fresh ground pepper
- black pepper kosher salt; fresh ground pepper
Instructions
- With a large sharp knife, finely shred the brussels sprouts after thoroughly washing.
- In a deep heavy saute pan, sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 5 minutes.
- Add olive oil and garlic and sauté until golden. Add shredded brussels sprouts, salt and pepper to taste and sauté on high heat for about 6 to 10 minutes, until tender crisp. Makes about 7 cups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Serving | 3/4 cup | |
| Calories | 87kcal | 4% |
| Carbohydrates | 9.5g | 3% |
| Protein | 3.5g | 7% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 148mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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