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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%