Brussels Sprouts with Pancetta
- 2 lb Brussels sprouts
- 3 shallots, thinly sliced
- 1 teaspoon rosemary, finely chopped
- 4 tablespoons olive oil
- 1 (4-oz) package diced pancetta
- 1/4 cup dried cherries
Remove stem end from Brussels sprouts and cut each in half. Slice shallots and chop rosemary.
Preheat large sauté pan on medium 1–2 minutes. Place oil in pan, then add pancetta; cook 3–4 minutes or until crispy. Remove pancetta with slotted spoon, leaving oil in pan.
Add Brussels sprouts flat-side down to pan; cook 1–2 minutes or until golden. Add shallots, rosemary, and cherries; cook 2–3 more minutes, stirring occasionally, or until Brussels sprouts are tender when pierced with a fork. Stir pancetta into Brussels sprouts; serve.
CALORIES (per 1/8 recipe) 170kcal; FAT 12g; SAT FAT 3g; TRANS FAT 0g; CHOL 10mg; SODIUM 260mg; CARB 13g; FIBER 3g; SUGARS 5g; PROTEIN 5g; VIT A 20%; VIT C 120%; CALC 4%; IRON 8%
Source: Publix Aprons® recipe