Crispy Brussels sprouts and pancetta

Crispy Brussels sprouts and pancetta


Creamy butter and salty pancetta will ensure all your associates members gobble going on their greens.

The ingredient of Crispy Brussels sprouts and pancetta

  1. 1 tbsp olive oil
  2. 100g pancetta, thinly sliced
  3. 800g Brussels sprouts, halved
  4. 20g butter, chopped

The instruction how to make Crispy Brussels sprouts and pancetta

  1. Heat oil in a large, deep frying pan beyond medium-high heat. accumulate pancetta. Cook for 1 to 2 minutes each side or until golden and crisp. Transfer to a plate lined in imitation of paper towel. assent to cool slightly. deferment into shards.
  2. grow sprouts to pan. Cook, stirring occasionally, for 8 minutes or until browned. build up 1/3 cup cold water. Cover. condense abbreviate heat to medium. Cook for 6 to 8 minutes or until just painful and water has evaporated.
  3. Add butter to pan. Cook for 1 minute, tossing sprouts, until butter melts and sprouts are coated. Season with salt and pepper. Sprinkle in imitation of pancetta. Serve.

Nutritions of Crispy Brussels sprouts and pancetta

calories: 96.795 calories
fatContent: 5.6 grams fat
saturatedFatContent: 1.8 grams saturated fat
carbohydrateContent: 2.4 grams carbohydrates
proteinContent: 7.1 grams protein
cholesterolContent: 4 milligrams cholesterol
sodiumContent: 368 milligrams sodium

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