Shredded Brussels sprouts with pancetta

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Shredded Brussels sprouts with pancetta

Ingredients
1/2 pound pancetta, thinly sliced and diced small
Extra-virgin olive oil, if needed
1 tablespoon fresh rosemary leaves, chopped
3 tablespoon lemon juice, (from 1 lemon)
Coarse salt and ground pepper

Instructions:

In a large nonstick skillet, cook pancetta over medium, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1/4 cup drippings (if necessary, add enough oil to measure 1/4 cup). Add brussels sprouts and cook, stirring occasionally, until crisp-tender, 10 minutes. Stir in rosemary and cook until fragrant, about 2 minutes. Stir in pancetta. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve warm or at room temperature.

Nutrition Facts

Serving Size:8

 

Amount Per Serving
Calories
1160
Total Fat
64
Saturated Fat
24
Total Carbohydrate
72
Dietary Fiber
32
Sugars
0
Protein
96
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