You are about to leave publix.com and enter the Instacart site that they operate and control. Publix’s delivery and curbside pickup item prices are higher than item prices in physical store locations. Prices are based on data collected in store and are subject to delays and errors. Fees, tips & taxes may apply. Subject to terms & availability. Publix Liquors orders cannot be combined with grocery delivery. Drink Responsibly. Be 21. For prescription delivery, log in to your pharmacy account by using the Publix Pharmacy app or visiting 
Recipes
Shopping list
Ingredients
- 2 lb Brussels sprouts
- 3 shallots
- 1 teaspoon fresh rosemary
- ¼ cup olive oil
- 1 (4 oz) package diced pancetta
- ¼ cup dried cherries
Steps
- Remove and discard root ends from sprouts, then halve. Slice shallots thinly and chop rosemary finely.
- Preheat large sauté pan on medium 1–2 minutes. Place oil in pan, then add pancetta; cook 3–4 minutes, stirring occasionally, until crisp, then remove with slotted spoon, leaving oil in pan.
- Arrange sprouts flat-side down in pan; cook 1–2 minutes until golden. Add shallots, rosemary, and cherries; cook 2–3 more minutes, stirring occasionally, until sprouts are tender. Stir in pancetta; serve.
Amount per ⅛ recipe serving: Calories 170, Total Fat 12g, Sat Fat 3g, Trans Fat 0g, Chol 10mg, Sodium 260mg, Total Carb 13g, Fiber 3g, Sugars 5g, Protein 5g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%