Lemony Brussels Sprouts with Pancetta and Parmesan Cheese

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  • Makes: 12 servings
  • Prep: 25 mins
  • Cook: 20 mins

Lemony Brussels Sprouts with Pancetta and Parmesan Cheese

Directions

  1. Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Cut Brussels sprouts into quarters lengthwise.
  2. In a Dutch oven bring a large amount of salted water to boiling. Carefully add Brussels sprouts; cook for 6 to 8 minutes or just until tender (centers should still be slightly firm). Drain; spread out in a shallow baking pan.
  3. In a 12-inch skillet heat 1 tablespoon of the oil over medium-high heat. Add half of the pancetta to skillet and cook until crisp; remove from skillet. Repeat with remaining pancetta. Reduce heat to medium. Add the remaining 1 tablespoon oil, the mushrooms, onion, and garlic to skillet. Cook and stir about 5 minutes or until liquid from mushrooms is almost all evaporated.
  4. Add Brussels sprouts, butter, salt, and pepper to skillet. Cook and stir about 6 minutes or until heated through. Add lemon juice; stir to coat. Transfer Brussels spouts to a serving bowl. Sprinkle with cheese; top with pancetta.

From the Test Kitchen

*Tip:

If desired, omit pancetta and the 1 tablespoon oil used to cook the pancetta. Substitute four slices of chopped bacon. Cook bacon until crisp. Discard drippings.

Make-Ahead Directions:

Prepare as directed through Step 2, except place Brussels sprouts in a colander following cooking. Run cold water over Brussels sprouts to chill and stop cooking; drain. Place in an airtight container to contain the odor. Seal; chill for up to 24 hours. Slice mushrooms, onion, and garlic as directed; place in an airtight container. Seal; chill for up to 24 hours. Juice the lemon; cover and chill for up to 24 hours. To serve, continue as directed in Steps 3 and 4, cooking and stirring Brussels sprouts about 10 minutes in Step 4.

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Nutrition Facts (Lemony Brussels Sprouts with Pancetta and Parmesan Cheese)

  • Per serving:
  • 136 kcal ,
  • 9 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 17 mg chol. ,
  • 370 mg sodium ,
  • 9 g carb. ,
  • 4 g fiber ,
  • 2 g sugar ,
  • 6 g pro.
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