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Braised Brussels Sprouts With Pancetta

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Per Serving

Braised Brussels Sprouts With Pancetta

Makes: 4 servings
Serving Size: 1/2 cup
Calories 95
Fat 6 g
Saturated Fat 1.5 g
Trans Fat 0 g
Carbohydrate 6 g
Fiber 2 g
Sugars 1 g
Cholesterol 5 mg
Sodium 340 mg
Potassium 265 mg
Protein 4 g
Phosphorus 85 mg
Choices: Vegetable 1, Fat 1.5
  • Makes: 4 servings
  • Serving Size: 1/2 cup


2 cups fresh Brussels sprouts
1 Tbsp. extra virgin olive oil
2 garlic cloves, peeled and minced
2 shallots, thinly sliced
1 1/4 oz. finely chopped pancetta or turkey bacon
1/2-1 cup no-salt-added chicken or vegetable stock
1/4 tsp. freshly ground pepper (optional)
1/4 tsp. fine sea salt (optional)


  1. Trim the stem ends of the Brussels sprouts and remove outer leaves. Wash Brussels sprouts. Thinly slice the Brussels sprouts vertically (from stem end).
  2. Place extra virgin olive oil in large sauté pan. Add garlic, shallots, pancetta, and Brussels sprouts. Cook 3-5 minutes until vegetables begin to soften and pancetta begins to brown. Add 1/2 cup stock and cook until tender. Add more stock as necessary. Season with salt and pepper, if desired.

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