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Brussels Sprouts with Pancetta

Total Time

Prep/Total Time: 30 min.


8 servings

The addition of pancetta lends a wonderful smoky flavor to crisp-tender brussels sprouts, giving them mass appeal.—Mandy Rivers, Lexington, South Carolina
Brussels Sprouts with Pancetta Recipe photo by Taste of Home


  • 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


  1. 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.
  2. 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.

Nutrition Facts

3/4 cup: 128 calories, 7g fat (2g saturated fat), 18mg cholesterol, 620mg sodium, 11g carbohydrate (3g sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 vegetable, 1 medium-fat meat.

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