Sautéed Brussels Sprouts with Pancetta Recipe
Sauteed brussels sprouts are delicious when shredded and sautéed with pancetta, garlic and oil. If you don’t think you like brussels sprouts, I challenge you to try these!
I love when people tell me they don’t like brussels sprouts, then quickly change their mind when they taste them prepared this way. I too once thought I didn’t like brussels sprouts until my girlfriend turned me on to shredded them before sauteing in garlic and oil. Now I love them! You can easily prepare this the night before and warm it up when you are ready to serve if you are making this for Thanksgiving.
Sautéed Brussels Sprouts with Pancetta
Servings: 14 • Size: about 1/2 cup (not packed) • Points +: 1 pt • Smart Points: 1
Calories: 56.2 • Fat: 2.8 g • Carbs: 6.1 • Fiber: 2.5 • Protein: 2.2 g
2 oz pancetta, minced
2 lb brussels sprouts (weight after outer leaves and stems removed)
1.5 tbsp extra virgin olive oil
4 cloves garlic, minced or sliced thin
kosher salt and fresh ground pepper
With a large sharp knife, finely shred the brussels sprouts after thoroughly washing.
In a deep heavy saute pan, sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 5 minutes. Add olive oil and garlic and sauté until golden. Add shredded brussels sprouts, salt and pepper to taste and sauté on medium-low heat for about 4-5 minutes until tender crisp.
Makes about 7 cups.
Keywords: Sautéed Brussels Sprouts with Pancetta