4 Serves
45 Mins
5 g
15 g
19 g
Heat the olive oil in a large saucepan over medium heat, then add the pancetta.
Ingredients, vitamins, and health benefits
Olive Oil
Pancetta
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Vitamin K
204 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
71 µg / 400 µgCalcium
54 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
94 mg / 1,250 mgPotassium
564 mg / 4,700 mgSodium
90 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Cook the pancetta until browned and crisp, then remove it from the pan with a slotted spoon, leaving the rendered fat behind.
Place the Brussels sprout halves into the pan, cut-side down, and sear them in the rendered fat.
Pour the stock into the pan and simmer until the sprouts are tender.
Toss in the cherries, walnuts, and the reserved crispy pancetta, cooking for a few minutes until everything is heated through and the cherries have softened.
Season with salt and pepper to taste and serve immediately.
Brussels Sprouts
Stock
Cherries
Walnuts
Salt And Pepper
Vitamin A
44 µg / 900 µgVitamin C
99 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
204 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
71 µg / 400 µgCalcium
54 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
94 mg / 1,250 mgPotassium
564 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7
g38
g11
g
Italian
ItalianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g