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