Thanksgiving

Brussels Sprouts with Pancetta is for Side Dish.

Brussels Sprouts with Pancetta takes 15 minutes to prepare.

Brussels Sprouts with Pancetta takes 20 minutes to cook.

Brussels Sprouts with Pancetta makes 4 servings.

The ingredients for Brussels Sprouts with Pancetta are:

1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth

Here is how you make Brussels Sprouts with Pancetta:

Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.Number of Servings: 4Recipe submitted by SparkPeople user JOCHEBED1.

The nutritional information for Brussels Sprouts with Pancetta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 177.0

• Total Fat: 8.1 g
• Cholesterol: 17.8 mg
• Sodium: 355.5 mg
• Total Carbs: 17.6 g
• Dietary Fiber: 6.7 g
• Protein: 12.6 g