Directions:
- Trim the brussels sprouts and halve through the root end. Cook brussels sprouts in a saucepan of boiling salted water until tender. Drain.
- Heat oil in a large skillet over medium-high heat. Saute pancetta until crisp. Spoon off all but 1 tablespoons of the drippings.
- Add warm brussels sprouts to skillet; sprinkle with thyme and sage. Saute over high heat just until heated through and vegetables begin to brown at edges, about 5 minutes. Season to taste with salt and pepper and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.91 Kcal (452 kJ) | ||
| Calories from fat | 61.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 10% | |
|---|---|---|---|
| Cholesterol | 15.12mg | 5% | |
| Sodium | 340.16mg | 14% | |
| Potassium | 353.8mg | 8% | |
| Total Carbs | 7.15g | 2% | |
| Sugars | 1.52g | 6% | |
| Dietary Fiber | 3.12g | 12% | |
| Protein | 5.7g | 11% | |
| Vitamin C | 64.6mg | 108% | |
| Iron | 0.8mg | 5% | |
| Calcium | 54.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 112.87 Kcal (473 kJ) | ||
| Calories from fat | 64.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.14g | 10% | |
|---|---|---|---|
| Cholesterol | 15.81mg | 5% | |
| Sodium | 355.8mg | 14% | |
| Potassium | 370.06mg | 8% | |
| Total Carbs | 7.47g | 2% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 3.26g | 12% | |
| Protein | 5.96g | 11% | |
| Vitamin C | 67.6mg | 108% | |
| Iron | 0.9mg | 5% | |
| Calcium | 56.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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