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Sauteed Brussels Sprouts with Pancetta and Shallots«Back to View Articles | Back to All Articles
6/30/2008 - Mystery Diner

16 ounces fresh Brussels sprouts, sliced

2 ounces shallots (2 oz is about one very large shallot)

6 cloves garlic

2.5 ounces Pancetta

2 tablespoons olive oil

coarsely ground black pepper to taste



Slice the Brussels sprouts (from the tip to stem) in 1/4 inch shreds discarding the tough stem end.  Set aside. Thinly slice the scallions and set aside.  Peel and finely dice the garlic and set aside.  Dice the Pancetta into 1/4 inch cubes.


Add the olive oil to a large frying pan and heat at medium-high until the oil is shimmering.  Sauté the scallions and garlic until soft and fragrant.  Add the diced Pancetta and sauté for approximately 2 minutes or until the Pancetta is slightly brown.  Add the sliced Brussels sprouts and sauté until they soften, about 2 minutes.  Do not over cook the Brussels sprouts.  They should be bright green, softened, but somewhat firm.

Serve at once.


Serves 4


Nutrition Facts

Nutrition (per serving): 206.5 calories; 65% calories from fat; 15.1g total fat; 12.0mg cholesterol; 178.6mg sodium; 543.4mg potassium; 14.1g carbohydrates; 4.4g fiber; 2.5g sugar; 6.5g protein.


Cooking Tips

Pancetta is Italian cured pork and is widely available in grocery store delis.  Bacon can be substituted in a pinch.


Recipe Source

Author: HGBJr


For a printer friendly copy of this recipe, click HERE 

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