Panroasted Brussels Sprouts With Pancetta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Infood01 | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Thickly sliced pancetta, cut |
| into 1/4 inch | ||
| dice | ||
| 8 | Shallots, quartered | |
| Salt and freshly ground | ||
| pepper | ||
| 2 | lb | Brussels sprouts, quartered |
| 1/2 | c | White wine vinegar |
INSTRUCTIONS
In a large deep skillet, cook the pancetta over moderate heat until it is slightly crisp and the fat is rendered, 8 to 10 minutes. Stir in the shallots, season with salt and pepper and cook until golden, about 10 minutes. Add the brussels sprouts and vinegar and bring to a boil. Reduce the heat to Iow, cover the pan and cook until the sprouts and shallots are tender and the pan is almost dry, 10 to 12 minutes. Transfer to a bowl and keep warm until serving. Yield: 8 servings Converted by MC_Buster. NOTES : Use salt sparingly (the pancetta is already salty), but don't eliminate it altogether: it draws the juices from the shallots and adds to the flavor of the dish. Recipe by: IN FOOD TODAY SHOW #INJ278 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 345
Calories From Fat: 37
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 2623.5mg
Potassium: 3006.5mg
Carbohydrates: 72g
Fiber: 23.8g
Sugar: 15.8g
Protein: 23.2g