Brussels Sprouts with Pancetta

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 90
  • Fat: 4g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 5.5g
  • Carbohydrate: 10.2g
  • Fiber: 4.3g
  • Cholesterol: 8mg
  • Iron: 1.6mg
  • Sodium: 318mg
  • Calcium: 48mg

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. 1. Preheat oven to 450°.
  2. 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. 3. Cook pancetta in a large skillet over medium-low heat until crisp, stirring occasionally. Remove pancetta from pan, reserving drippings.
  4. 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.
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