low carb : sauteed brussels sprouts with pancetta

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


  1. Wash the brussels sprouts thoroughly.

  2. Shred the brussels sprouts finely using a sharp knife.

  3. 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.

  4. Add olive oil and garlic. Sauté until golden.

  5. Add shredded brussels sprouts, salt, and pepper. On medium-high heat, sauté for 5 to 7 minutes until tender crisp.

  6. 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

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