Name: Sauteed Brussels Sprouts And Pancetta
Cook time: 30 min
Ingredients: 1 pound Brussels sprouts; 2 tablespoon extra virgin olive oil; 4 ounce Pancetta, chopped; 2 garlic cloves, finely chopped; Kosher salt; Black pepper, freshly ground, to taste

Sauteed Brussels Sprouts And Pancetta

By: Elizabeth Edelman of DiabetesDaily.com/recipes/

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.