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Brussels Sprouts with Pancetta

Brussels Sprouts with Pancetta
Brussels Sprouts with Pancetta might be just the side dish you are searching for. This recipe makes 10 servings with 96 calories, 5g of protein, and 5g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of kosher salt, brussels sprouts, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Preheat oven to 45
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OvenOven
2
Cook Brussels sprouts and 1 tablespoon salt in boiling water 6 minutes or until almost tender.
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Brussels SproutsBrussels Sprouts
WaterWater
SaltSalt
3
Drain and plunge into ice water; drain well.
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WaterWater
4
Cook pancetta in a large skillet over medium-low heat until crisp, stirring occasionally.
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PancettaPancetta
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Frying PanFrying Pan
5
Remove pancetta from pan, reserving drippings.
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PancettaPancetta
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Frying PanFrying Pan
6
Cut Brussels sprouts in half lengthwise; place on a baking sheet.
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Brussels SproutsBrussels Sprouts
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Baking SheetBaking Sheet
7
Add reserved drippings, 1/4 teaspoon salt, and pepper; toss to coat.
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PepperPepper
SaltSalt
8
Bake at 450 for 15 minutes or until browned, stirring after 10 minutes.
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9
Combine Brussels sprouts, pancetta, and vinegar in a large bowl; toss well.
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Brussels SproutsBrussels Sprouts
PancettaPancetta
VinegarVinegar
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BowlBowl
DifficultyHard
Ready In45 m.
Servings10
Health Score13
Dairy FreeGluten Free
DietsGluten FreeDairy FreePaleolithicPrimal
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