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Credit: Mark Thomas; Styling: Stephana Bottom

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Add Brussels sprouts and cook until al dente, about 6 minutes. Drain and rinse under cold water. Pat dry and cut in half.

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  • Warm oil in a large skillet over medium heat. Add pancetta and fry until crisp, about 10 minutes. Remove pancetta to a plate with a slotted spoon. Add onion to fat in skillet, reduce heat to medium-low and cook, stirring often, until onion is soft and browned, 15 to 18 minutes. Add Brussels sprouts to skillet and gently stir until heated through, 6 to 8 minutes. Return pancetta to skillet. Season with salt and pepper. Serve warm.

Nutrition Facts

108 calories; fat 6g; saturated fat 2g; protein 6g; carbohydrates 9g; fiber 3g; cholesterol 13mg; sodium 427mg.
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