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Brussels Sprouts with Pancetta

 Brussels Sprouts with Pancetta
The addition of pancetta lends a wonderful smoky flavor to crisp-tender brussels sprouts, giving them mass appeal.—Mandy Rivers, Lexington, South Carolina
8 ServingsPrep/Total Time: 30 min.


  • 6 ounces sliced pancetta, chopped
  • 2 pounds fresh Brussels sprouts, halved
  • 3 garlic cloves, minced
  • 1 cup chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • In a large skillet, cook pancetta over medium heat until slightly
  • crisp. Add Brussels sprouts; cook and stir for 5 minutes. Add
  • garlic; cook 1 minute longer.
  • Add the broth, salt and pepper stirring to loosen browned bits from
  • pan. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10
  • minutes or until Brussels sprouts are tender. Yield: 8 servings.
Nutritional Facts: 3/4 cup equals 128 calories, 7 g fat (2 g saturated fat), 18 mg cholesterol, 620 mg sodium, 11 g carbohydrate, 4 g fiber, 8 g protein. Diabetic Exchanges: 2 vegetable, 1 medium-fat meat.