Yield
6 servings (serving size: 1/2 cup)

Prep: 8 minutes; Cook: 20 minutes

Because a small amount of pancetta adds lots of flavor, you don't need to use much, which keeps down the fat and calories. Browning the butter gives the dish a nutty flavor; watch carefully, though, since butter can burn easily.

How to Make It

Step 1

Bring 1 quart water to a boil in a large nonstick skillet. Add Brussels sprouts, and boil 5 minutes or just until tender; drain well. Keep Brussels sprouts warm. Wipe pan dry with paper towels.

Step 2

Cook pancetta in pan over medium-high heat until crisp. Remove pancetta from pan; drain on paper towels.

Step 3

Melt butter in pan over medium heat; cook 2 minutes or until lightly browned, stirring occasionally. Add Brussels sprouts; stir in balsamic vinegar, salt, and pepper. Cook 3 minutes or until balsamic vinegar is slightly thick and mixture is thoroughly heated. Stir in pancetta. Remove from heat; sprinkle with toasted walnuts.

Oxmoor House Healthy Eating Collection

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