Prep Time: 30 min
Cooking Time: 30 min
Ingredients
- 3 lbs Brussels sprouts
- 6 tbsp extra-virgin olive oil
- 6 shallots, thinly sliced (1 & 1/2 cups)
- 2 oz thickly sliced pancetta, cut into 1/4 inch dice
- Kosher salt
- 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
Instructions
- In a large pot of boiling salted water, cook the Brussels sprouts until crisp-tender, about 5 minutes. Drain and pat dry. Cut the Brussels sprouts in half lengthwise.
- In a large, deep skillet, heat 2 tbsp of the oil. Add the shallots and cook over moderately low heat, stirring, until lightly browned (about 10 minutes) and scrape into a bowl.
- Add the remaining 1/4 cup of oil to the skillet. Add the Brussels sprouts, cut side down, and the pancetta. Season with salt and cook over high heat, stirring occasionally, until the sprouts are browned and tender, 10 minutes. Add the sun-dried tomatoes and shallots and cook, stirring, until warm, 5 minutes. Season with salt, transfer to a bowl and serve.
Nutrition Facts
- Number of Servings Per Container: 10
- Serving Size: 1/2 cup
- Calories: 170
- Total Fat: 11g, 14%
- Saturated Fat: 2g, 10%
- Trans Fat: 0g
- Cholesterol: less than 5mg, 0%
- Sodium: 270mg, 12%
- Total Carbohydrate: 17g, 6%
- Dietary Fiber: 6g, 22%
- Total Sugars: 5g
- Added Sugars: 0g, 0%
- Protein: 7g, 13%
- Vitamin D: 0mcg, 0%
- Calcium: 70mg, 5%
- Iron: 2mg, 13%
- Potassium: 700mg, 14%