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Sauted Brussels Sprouts With Pancetta

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Ingredients

Adjust Servings:
2 oz pancetta minced
2 lb brussels sprouts weight after outer leaves and stems removed
1.5 tbsp extra virgin olive oil
4 cloves garlic minced or sliced thin
kosher salt and fresh ground pepper

Nutritional information

Calories
Carbohydrates
9.5g
Protein
3.5g
Fat
4g
Saturated Fat
1g
Cholesterol
148mg
Sodium
4mg
Fiber
3.5g
Sugar
g
Blue Smart Points
2
Green Smart Points
2
Purple Smart Points
2
Points +

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Sauted Brussels Sprouts With Pancetta

Features:
    Cuisine:

    Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long not just because its low-carb, gluten-free, clean and paleo friendly, but because its delicious, good for you and also happens to be my husbands favorite way to enjoy zucchini!

    • 20 min
    • Serves 9
    • Easy

    Ingredients

    Directions

    Share

    Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long not just because its low-carb, gluten-free, clean and paleo friendly, but because its delicious, good for you and also happens to be my husbands favorite way to enjoy zucchini!


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    Steps

    1
    Done

    In a Deep Heavy Saute Pan, Saut Pancetta on Medium-Low Heat Until Fat Melts and Pancetta Becomes Golden, About 5 Minutes. Add Olive Oil and Garlic and Saut Until Golden. Add Shredded Brussels Sprouts, Salt and Pepper to Taste and Saut on High Heat For About 6 to 10 Minutes, Until Tender Crisp.

    2
    Done

    Makes About 7 Cups.

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    Alivia Hughes

    Farm-to-table advocate committed to using only the freshest and most sustainable ingredients.

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