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.
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.
Cooking Time30 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
- Heat a pot of salted water to a boil.
- Add the Brussels sprouts and cook until just tender, 6 minutes.
- Transfer the Brussels sprouts to a bowl of ice water and let sit for 5 minutes.
- Remove the Brussels sprouts from the ice water and pat dry.
- Cut each sprout in half.
- Meanwhile, heat a cast iron skillet over medium-high heat with the olive oil.
- Add the pancetta and cook until crispy, about 3 minutes.
- Add the garlic and cook until soft, about 2 more minutes.
- Remove the garlic and pancetta from the skillet and set aside.
- Add the Brussels sprouts to the pan and sauté for about 8 minutes, until the sprouts are browned and tender.
- Stir in the pancetta and season with salt and pepper to taste.
