Brussels Sprouts with Pancetta

December 27, 2013

This really, really easy recipe is a healthy(er) alternative to the typical vegetables served at holiday dinner. You can cook the pancetta and slice the Brussels sprouts the day before so it can be easily thrown together the day of among the hustle and bustle of preparing a big holiday meal.

1/2 lb sliced pancetta (I often use bacon unless I find pancetta marked down)
1 3/4 lbs Brussels sprouts, sliced with 'stems' removed
1 tbsp chopped rosemary
3 tbsp lemon juice (I don't use fresh)

Using a large non-stick skillet, cook pancetta until crisp. This usually takes me more than 10 minutes, but Martha claims 8-10 minutes. Transfer to paper towel lined plate to drain. Save 1/4 c of the...
See the full directions on my site

Nutritions

Calories
186

Sodium
317mg
13% DV

Fat
15g
23% DV

Protein
5g
10% DV

Carbs
3g
1% DV

Fiber
1g
6% DV