Brussels sprouts with pancetta

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Added Dec 30th, 08 by
FoodConnect.com Test Kitchen


  • Categories: Appetizers, Meats, Vegetables
  • Servings: 6 change
  • Calories per serving: 130
  • Prep Time: 10 mins
  • Cook Time: 15 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 1306%
Fat 10g15%
Cholesterol 13mg4%
Sodium 180mg 7%
Carbohydrates 6g6%

More facts>>

FoodConnect Nutritionals

Ingredients

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    [0] => Array
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            [3292d57a-33fe-e594-b97c-af8e37d10703] => Array
                (
                    [title] => brussels sprouts, fresh
                    [ingredientid] => 4194
                    [ingredientuuid] => 3292d57a-33fe-e594-b97c-af8e37d10703
                    [quantity] => 1.00
                    [measure] => pound
                    [title_custom] => small Brussels sprouts,
                    [componentid] => 0
                    [method] => trimmed, halved through root ends
                )

            [a97f60ee-1fd0-11d4-798a-7e799d811534] => Array
                (
                    [title] => oil, olive, pure
                    [ingredientid] => 22465
                    [ingredientuuid] => a97f60ee-1fd0-11d4-798a-7e799d811534
                    [quantity] => 1.00
                    [measure] => teaspoon
                    [title_custom] => olive oil
                    [componentid] => 0
                    [method] => 
                )

            [406f1f76-36f2-9234-fdf6-e9c43faddba1] => Array
                (
                    [title] => bacon, cured, raw, med slices, 20/lb
                    [ingredientid] => 563
                    [ingredientuuid] => 406f1f76-36f2-9234-fdf6-e9c43faddba1
                    [quantity] => 0.25
                    [measure] => pound
                    [title_custom] => 1/8-inch-thick slices pancetta (Italian bacon),
                    [componentid] => 0
                    [method] => cut crosswise into 1/3-inch-wide strips
                )

            [75b9fc16-71c6-e334-11c2-422ce53b5da7] => Array
                (
                    [title] => thyme, fresh
                    [ingredientid] => 33161
                    [ingredientuuid] => 75b9fc16-71c6-e334-11c2-422ce53b5da7
                    [quantity] => 1.50
                    [measure] => teaspoons
                    [title_custom] => fresh thyme,
                    [componentid] => 0
                    [method] => chopped
                )

            [52df36ef-778f-2ff4-e526-63f74207bd3b] => Array
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                    [title] => herb, sage, fresh, intl
                    [ingredientid] => 17999
                    [ingredientuuid] => 52df36ef-778f-2ff4-e526-63f74207bd3b
                    [quantity] => 1.50
                    [measure] => teaspoons
                    [title_custom] => fresh sage,
                    [componentid] => 0
                    [method] => chopped
                )

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  • 1 pound small Brussels sprouts, trimmed, halved through root ends
  • 1 tsp olive oil
  • 1/4 pound 1/8-inch-thick slices pancetta (Italian bacon), cut crosswise into 1/3-inch-wide strips
  • 1 1/2 teaspoons fresh thyme, chopped
  • 1 1/2 teaspoons fresh sage, chopped

Recipe Method

1. Cook Brussels sprouts in saucepan of boiling salted water until tender. Drain.

2. Heat oil in large skillet over medium-high heat. Saute pancetta until crisp. Spoon off all but 1 tablespoon drippings.

3. Add warm brussels sprouts to skillet; sprinkle with thyme and sage. Saute over high heat just until heated through and vegetables begin to brown at edges, about 5 minutes.

4. Season to taste with salt and pepper and serve.

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