Cook: 40 mins
- Salt and pepper
- 1 1/2 lb. Brussels sprouts, trimmed
- 1 tsp. extra-virgin olive oil
- 4 oz. pancetta, cut into thin strips
- 1 onion, thinly sliced
2.) Warm oil in a large skillet over medium heat. Add pancetta and fry until crisp, about 10 minutes. Remove pancetta to a plate with slotted spoon. Add onion to fat in skillet, reduce heat to medium-low and cook, stirring often, until onion is soft and browned, 15 to 18 minutes. Add Brussels sprouts to skillet and gently stir until heated through, 6 to 8 minutes. Return pancetta to skillet. Season with salt and pepper. Serve warm.
Per serving: 108 Cal., 6g Fat (2g Sat.), 13mg Chol., 3g Fiber, 6g Pro., 9g Carb., 427mg Sod.
Recipe via All You Magazine