Brussels Sprouts with Pancetta

Brussels Sprouts with Pancetta is a savory Italian dish that combines the earthy flavor of Brussels sprouts with the rich, salty notes of pancetta. This low-carb delight is perfect for a cozy dinner and pairs beautifully with a glass of red wine.

Ingredients

• Brussels sprouts - 300 grams
• Pancetta - 100 grams, diced
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese - 30 grams, grated (optional)
• Fresh parsley - 1 tablespoon, chopped (for garnish)

Steps

1. Preheat your oven to 200°C (400°F).
2. Trim the ends of the Brussels sprouts and cut them in half.
3. In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper.
4. Spread the Brussels sprouts on a baking sheet in a single layer and roast in the oven for about 15 minutes.
5. While the Brussels sprouts are roasting, heat a skillet over medium heat and add the diced pancetta.
6. Cook the pancetta until crispy, about 5-7 minutes, then add the minced garlic and sauté for an additional minute until fragrant.
7. Once the Brussels sprouts are done roasting, remove them from the oven and add them to the skillet with the pancetta.
8. Toss everything together until well combined and heated through, about 2-3 minutes.
9. Serve warm, garnished with grated Parmesan cheese and chopped parsley if desired.

Nutrition

• Calories: 320
• Protein: 14 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 30 mg
• Total Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 17 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins C and K, supporting immune function and bone health.
• High in fiber, promoting digestive health.

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