Fried, roasted, shaved, sautéed—there are many ways to cook brussels sprouts. How about adding a twist to your usual sautéed vitamin-rich veggie? With this recipe, you can create a healthy dish that even your kids will surely love—in just a few minutes! So, grab your pan and let’s get cooking.
Makes: 9 servings
2 oz minced pancetta
2 lbs brussels sprouts (weighed without the outer leaves and stems)
1.5 tbsp extra virgin olive oil
4 cloves of minced or thinly-sliced garlic
Kosher salt and fresh ground pepper
Wash the brussels sprouts thoroughly.
Shred the brussels sprouts finely using a sharp knife.
On a medium-low heat, sauté the pancetta using a deep sauté pan. Wait for about 5 minutes, until the fat melts and the pancetta becomes golden.
Add olive oil and garlic. Sauté until golden.
Add shredded brussels sprouts, salt, and pepper. On medium-high heat, sauté for 5 to 7 minutes until tender crisp.
Serve around 7 cups of the cooked dish.
Serving Size: 3/4 cup
Total Net Carbs: 5.5g
Total Fat: 4g
Total Protein: 3.5g