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Sauteed Brussels Sprouts And Pancetta

By: Elizabeth Edelman of DiabetesDaily.com/recipes/

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Sauteed Brussels Sprouts And Pancetta

Sauteed Brussels Sprouts And Pancetta is a flavorful take on the Brussels sprouts recipe. They make a great side dish year-round and even make a colorful addition on special occasions such as Thanksgiving.

Serves: 4

Cooking Time: 30 min

Ingredients
  • 1 pound Brussels sprouts
  • 2 tablespoons extra virgin olive oil
  • 4 ounces Pancetta, chopped
  • 2 garlic cloves, finely chopped
  • Kosher salt
  • Black pepper, freshly ground, to taste
Instructions
  1. Heat a pot of salted water to a boil.
     
  2. Add the Brussels sprouts and cook until just tender, 6 minutes.
     
  3. Transfer the Brussels sprouts to a bowl of ice water and let sit for 5 minutes.
     
  4. Remove the Brussels sprouts from the ice water and pat dry.
     
  5. Cut each sprout in half.
     
  6. Meanwhile, heat a cast iron skillet over medium-high heat with the olive oil.
     
  7. Add the pancetta and cook until crispy, about 3 minutes.
     
  8. Add the garlic and cook until soft, about 2 more minutes.
     
  9. Remove the garlic and pancetta from the skillet and set aside.
     
  10. Add the Brussels sprouts to the pan and sauté for about 8 minutes, until the sprouts are browned and tender.
     
  11. Stir in the pancetta and season with salt and pepper to taste.
Notes

The secret to irresistible Brussels sprouts is not overcooking.

If you can‘t find Pancetta, substitute 4 ounces bacon.

 

Learn more about and see more recipes from Diabetesdaily.com/recipes/ at our blog, starting with this amazing Curried Butternut Squash Soup.

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