I love Brussel Sprouts! I REALLY disliked them as a child, but I was re-introduced to them as an adult and I’m a true fan. They are one of my favorite side dishes. My favorite way to sauté them is with Pancetta (Italian-style bacon), garlic, lemon juice and oilve oil. I whipped some up today and you’ll find the recipe below.
Brussels Sprouts are a great low calorie food. 1 cup of fresh Brussels sprouts has about 40 calories, 4 grams of fiber, 3 grams of protein and 8 grams of carbs. They have a taste similar to cabbage and you can cook them in a similar way and use the same kinds of flavors to season them. They are also a great source of protein, iron, antioxidants, folic acid and potassium. For this recipe, I chopped them up and this can help them cook faster. Remove any dark, speckled leaves or bad spots.
- 1lb Brussels Sprouts, chopped
- 1 oz Pancetta, cubed
- 1 tbsp lemon juice
- 1 1/2 tbsp olive oil
- 1 tbsp minced garlic
- salt to taste
- pepper to taste
- In a large or medium skillet, cook the Pancetta for about 5 minutes on low/medium heat to let the fat melt. Stir occasionally so that it doesn’t stick.
- Then add in the olive oil and garlic to the skillet. Cook for 1-2 min until the garlic starts to brown.
- Turn the heat to medium. Add the Brussels Sprouts to the skillet and pour the lemon juice over it.
- Stir the mixture to allow the oils and garlic to coat the sprouts. Cook for 8-11 minutes until the large pieces are tender to your liking (taste and see). Keep stirring every 2-3 min to make sure the mix cooks evenly and nothing sticks.
- Remove from the heat. Season with salt and pepper to your taste.
Here is a photo of the recipe cooking.
Here is the final finished product. Delicious!