Made this with Thanksgiving dinner and it was excellent!! I ended up quartering the brussels sprouts just because Ilike them with more bite than just the leaves. The pancetta is wonderful in this, adds great flavor.
slices white bread, cut into cubes and made into croutons
kosher salt & freshly ground black pepper
NUTRITION INFO
Serving Size: 1 (289) g
Servings Per Recipe:
4
AMT. PER SERVING% DAILY VALUE
Calories: 170.1
Calories from Fat 19 g11 %
Total Fat 2.2 g3 %
Saturated Fat 0.5 g2 %
Cholesterol 0.5 mg
0 %
Sodium 199.9 mg
8 %
Total Carbohydrate
32.9 g
10 %
Dietary Fiber 6.8 g27 %
Sugars 6.7 g26 %
Protein 8.4 g
16 %
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DIRECTIONS
In a large saute pan over medium heat, add a 2 count of olive oil and add the pancetta. Cook until the fat renders, 2 to 3 minutes and the pancetta is nice and crispy.
Add the garlic, shallots, cranberries and separated brussel sprout leaves. Toss well to combine all the ingredients.
Add the balsamic and chicken stock and continue to cook until the brussel sprouts have just wilted, 3-4 minutes.
Season to taste with salt and freshly ground black pepper then serve.