Friday, November 18, 2011

Sautéed Brussels Sprouts with Pancetta

I’ve decided that my next couple of recipes will be dedicated to lightened-up Thanksgiving recipes. We all know Thanksgiving is about gorging, splurging and indulging. But, hopefully these recipes will show you that dishes can be healthy, yet still be awfully tasty.

First up, Brussels sprouts – everyone’s favorite vegetable (not!). You’ll quickly change your mind when you taste them sautéed with pancetta, garlic and oil. And it doesn't get any easier than this - prepare this the night before and warm it up when you are ready to serve if you decide to make it for Thanksgiving.

Sautéed Brussels Sprouts with Pancetta
Makes about 7 cups

2 ounces pancetta, minced
2 pounds Brussels sprouts
1 ½ tablespoon extra-virgin olive oil
4 cloves garlic, minced
Kosher salt and fresh ground pepper

With a large knife finely shred the Brussels sprouts after thoroughly washing.
In a deep, heavy sauté pan, sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 5 minutes.

Add olive oil and garlic and sauté until golden.

Add shredded Brussels sprouts, salt and pepper to taste and sauté on medium-low heat for about 4 to 5 minutes until tender crisp.

No comments:

Post a Comment