Tuesday, February 9, 2010

Brussels Sprouts with Caramelized Onions

Prep: 15 mins
Cook: 40 mins
Serves: 8

  • 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
1.) Bring large pot of salted water to a boil. Add Brussels sprouts and cook until al dente, about 6 minutes. Drain and rinse under cold water. Pat dry and cut in half.

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

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