Boil Brussels sprouts in a pot of water lightly salted until tender (7-9 minutes).
In a saucepan, cook the pancetta and leeks until leeks are tender and pancetta is lightly browned.
Add the butter and zest over medium heat until butter is melted.
Stir in the cooked and Brussels sprouts and hazelnuts.
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|Serving Size: 1 Serving (158g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 196 (74%)|
|Amt Per Serving||% DV|
|Total Fat 21.8g||29 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 22.9mg||7 %|
|Sodium 31.8mg||1 %|
|Potassium 609.7mg||16 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 8.9g|
|Protein 7.3g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 265
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