Cook pancetta in olive oil in large skillet, cook on med heat, for 5 min, under pancetta begins to render fat but not brown. Add shallots, Brussels sprouts, and oil, salt and pepper. Cook stirring on medium for 8-10 min until veggies are nearly softened but not browned. Remove from heat. Add ACV and toss.
Bating oil has garlic rosemary dill and other herbs in Eco.
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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 23 (100%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 23
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