Jasmine's Brussels Sprouts

Jasmine's Brussels Sprouts

jade 1

"A tasty side dish that combines the flavors of garlic and pancetta with Brussels sprouts."


35 m servings 369 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 1077 mg
  • 43%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring the water to a boil in a large saucepan. Add Brussels sprouts, and cook for 5 to 7 minutes. They should still be slightly firm. Drain, and rinse with cold water. Slice the sprouts in half, and set aside.
  2. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and pancetta; cook and stir for about 5 minutes, until garlic is lightly browned. Add the remaining olive oil and Brussels sprouts. Reduce the heat to medium and cook, stirring until the sprouts are well coated with the flavor. Season with salt and pepper, and cook for 5 more minutes before serving.
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  1. 151 Ratings


Maybe it's because I'm so used to eating vegetables this way that I found this good, but only average. I can tell you, however, that even as an Italian familiar with pancetta, I'll take regular ...

I made this low calorie and fat free. I used olive oil flavored Pam and liquid smoke instead of pancetta. The flavor was great and it is healthy!

I definitely recommend adding heavy cream toward the end. I also threw in sliced mushrooms and sprinkled with Parmesan. Oh my lord, SO good!!!