Brussels Sprouts with Pancetta - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Molly O'Neill
You can substitute bacon for pancetta.
Ingredients
- 2 1/2 pounds Brussels sprouts, trimmed
- 1 tablespoon kosher salt
- 1/2 cup chopped pancetta (about 4 ounces)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon cider vinegar
Instructions
- Preheat oven to 450 °.
- Cook Brussels sprouts and 1 tablespoon salt in boiling water 6 minutes or until almost tender. Drain and plunge into ice water; drain well.
- Cook pancetta in a large skillet over medium-low heat until crisp, stirring occasionally. Remove pancetta from pan, reserving drippings.
- Cut Brussels sprouts in half lengthwise; place on a baking sheet. Add reserved drippings, 1/4 teaspoon salt, and pepper; toss to coat. Bake at 450 ° for 15 minutes or until browned, stirring after 10 minutes. Combine Brussels sprouts, pancetta, and vinegar in a large bowl; toss well.
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