Brussels Sprouts with Pancetta

Brussels Sprouts with Pancetta Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
You can substitute bacon for pancetta.

Yield:

10 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Molly O'Neill,

Cooking Light

December 2009
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