Brussels Sprouts with Cripsy Pancetta
Brussels Sprouts are cooked just to tender and then seared in a pan with crispy pancetta. These sprouts make a wonderful holiday side dish and pair well with any meat choice.
Servings: 4
Calories: 193kcal
Ingredients
- 12 ounce brussels sprouts halved
- 4 ounce diced pancetta
- 1 ½ Tablespoon butter
- ¼ teaspoon fresh ground black pepper
- Salt to taste
Instructions
- Place halved sprouts in a sauce pan with just enough water to cover. Put over high heat until it comes to a boil, then reduce heat to a medium/ low to simmer for about 4-5 minutes, just until tender.
- Strain sprouts. Pat dry with towel or paper towel. Set aside.
- Melt butter in a large skillet over medium/high heat. Add in pancetta. Cook 4-5 minutes, stirring occasionally, just until pancetta is crispy. Using a slotted spoon, remove pancetta from pan and place on a plate.
- Keeping pan over medium/high heat, add the sprouts, cut side down to pan. Do not stir right away. Allow them to caramelize, should take about 3-5 minutes or so. Once they have browned and caramelized, season with black pepper and salt (if desired)give them a stir and cook 2 minutes more.
- Stir the crispy pancetta back in with the sprouts and serve.
- If desired, drizzle with a balsamic glaze or maple syrup before serving.
Notes
Recipe can easily be doubled if desired.
Nutrition
Calories: 193kcal | Carbohydrates: 8g | Protein: 7g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 246mg | Potassium: 390mg | Fiber: 3g | Sugar: 2g | Vitamin A: 784IU | Vitamin C: 72mg | Calcium: 39mg | Iron: 1mg