Try this Brussels Sprouts with Pancetta and Balsamic Vinegar recipe, or contribute your own.
Suggest a better descriptionHeat a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the pancetta and cook until crisp, about 4 minutes. Add the onions and garlic, stirring occasionally,
Add the onions and garlic, season with salt and pepper, and cook, stirring occasionally, for 2 to 3 minutes.
Add the sliced Brussels sprouts, chicken stock, and the balsamic vinegar, stir to combine, and continue to cook for 4 to 5 minutes, or until the Brussels sprouts are tender.
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Serving Size: 1 Recipe (218g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 340 | ||
Calories from Fat: 245 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.2g | 36 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 89.1mg | 3 % | |
Potassium 291mg | 8 % | |
Total Carbohydrate 22.4g | 7 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 19.7g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database 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: 340
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