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Jasmine's Brussels Sprouts

Jasmine's Brussels Sprouts

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jade

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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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Reviews

naples34102
111
6/30/2008

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 old American bacon over it any day! Unless you're familiar with pancetta and really like it, I think I'm safe to suggest you substitute bacon here and in any other recipe calling for pancetta. I've even forced myself to try to like it and just can't. I tried again in this dish, tasted it and started over again, the second time with bacon.

BELMOM
47
10/22/2007

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!

TaniaDudina
45
12/18/2007

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