Brussels Sprouts with Pancetta

Brussels sprouts. Pancetta. Cherries. A recipe that brings together lots of flavors and lots of tables.

Servings
8
Total Time
20 minutes
Brussels Sprouts with Pancetta

1. Remove stem ends from sprouts and cut in half. Slice shallots thinly and chop rosemary finely. 2. Preheat large sauté pan on medium 1–2 minutes. Place oil in pan, then add pancetta; cook 3–4 minutes until crispy. Remove pancetta with slotted spoon, leaving oil in pan.

3. Add sprouts to pan, flat-side down; cook 1–2 minutes until golden. Add shallots, rosemary, and cherries; cook 2–3 more minutes, stirring occasionally, until sprouts are tender when pierced with a fork. Stir in pancetta until combined; serve.

Ingredients

  • 2 lb Brussels sprouts

  • 3 shallots

  • 1 teaspoon rosemary

  • 1/4 cup olive oil

  • 1 (4-oz) package diced pancetta

  • 1/4 cup dried cherries

More recipe info

Instructions

1. Remove stem ends from sprouts and cut in half. Slice shallots thinly and chop rosemary finely. 2. Preheat large sauté pan on medium 1–2 minutes. Place oil in pan, then add pancetta; cook 3–4 minutes until crispy. Remove pancetta with slotted spoon, leaving oil in pan.

3. Add sprouts to pan, flat-side down; cook 1–2 minutes until golden. Add shallots, rosemary, and cherries; cook 2–3 more minutes, stirring occasionally, until sprouts are tender when pierced with a fork. Stir in pancetta until combined; serve.

Nutritional Information

CALORIES 170kcal; FAT 12g; SAT FAT 3g; TRANS FAT 0g; CHOL10mg; SODIUM 260mg; CARB 13g; FIBER 3g; SUGARS 5g; PROTEIN 5g; POTASSIUM 8%; VIT D 0%; CALC 4%; IRON 10%

All recipes developed byAprons logo