Brussels Sprouts with Pancetta

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.

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 83
  • Fat: 5g
  • Saturated fat: 1.9g
  • Protein: 3.8g
  • Carbohydrate: 7.9g
  • Fiber: 2.8g
  • Cholesterol: 8mg
  • Iron: 1.3mg
  • Sodium: 191mg
  • Calcium: 40mg

Ingredients

  • 1 quart water
  • 1 1/4 pounds Brussels sprouts, trimmed and halved
  • 3/4 ounce thinly sliced pancetta
  • 1 tablespoon butter
  • 1 1/2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped walnuts, toasted

Preparation

  1. 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.
  2. 2. Cook pancetta in pan over medium-high heat until crisp. Remove pancetta from pan; drain on paper towels.
  3. 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.
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