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Brussels Sprouts with Pancetta, Shallots, and Cherries
Recipes
Brussels Sprouts with Pancetta, Shallots, and Cherries
8 servings
20 minutes total

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

    1. Remove and discard root ends from sprouts, then halve. Slice shallots thinly and chop rosemary finely.
    2. 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.
    3. 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%