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Brussels Sprouts with Pancetta

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 10 servings (serving size: about 2/3 cup)
You can substitute bacon for pancetta.

Ingredients

  • 2 1/2 pounds Brussels sprouts, trimmed
  • 1 tablespoon kosher salt
  • 1/2 cup chopped pancetta (about 4 ounces)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon cider vinegar

Nutrition Information

  • calories 90
  • fat 4 g
  • satfat 1.7 g
  • monofat 1.8 g
  • polyfat 0.6 g
  • protein 5.5 g
  • carbohydrate 10.2 g
  • fiber 4.3 g
  • cholesterol 8 mg
  • iron 1.6 mg
  • sodium 318 mg
  • calcium 48 mg

How to Make It

  1. Preheat oven to 450°.

  2. Cook Brussels sprouts and 1 tablespoon salt in boiling water 6 minutes or until almost tender. Drain and plunge into ice water; drain well.

  3. Cook pancetta in a large skillet over medium-low heat until crisp, stirring occasionally. Remove pancetta from pan, reserving drippings.

  4. Cut Brussels sprouts in half lengthwise; place on a baking sheet. Add reserved drippings, 1/4 teaspoon salt, and pepper; toss to coat. Bake at 450° for 15 minutes or until browned, stirring after 10 minutes. Combine Brussels sprouts, pancetta, and vinegar in a large bowl; toss well.