RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1514
| View Recipe |
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| Recipe Name: |
Brussels Sprouts with Pancetta and Balsamic Vinegar |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.29
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
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Directions:
Heat a large skillet over medium-high heat with the oil. Add pancetta and cook until crisp, about 4 minutes. Add the onion, and season
with salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes. Add the sprouts along with the chicken stock and the balsamic vinegar.
Stir to combine and continue to cook for 10 to 12 minutes or until the Brussels sprouts are tender. |
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| Nutrition per Serving: |
| Calories: |
67 |
Total Carbs: |
4.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
1.0 |
Fat: |
4.7 |
Protein: |
0.67 |
| Fiber: |
-0.17 |
Sodium: |
1.00 |
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