Sautéed Brussels Sprouts with Pancetta and Almonds

Brussels Sprouts

If you’re one of the Brussels sprouts haters out there, it’s time to rethink your stance. This delicious recipe will help you learn to love these tasty, healthful veggies. Raw Brussels sprouts are 86% water, 9% carbohydrates, 3% protein, and negligible fat. The vegetable is a good source of dietary fiber, folic acid, manganese, and vitamins A, C, and K.

  • 3 tablespoons extra-virgin olive oil, divided
  • 4 ounces pancetta, chopped into 1-inch dice
  • 1 small leek, sliced
  • 2 heaping cups of Brussels sprouts, cleaned and sliced in half
  • ½ teaspoon of kosher salt
  • Pepper to taste
  • 1 clove of garlic, minced
  • ½ cup Marcona almonds
  • 3 tablespoons of white balsamic vinegar
  • Juice of 1 tangerine
  • ½ teaspoon fresh tarragon, chopped
  1. Heat 2 tablespoons of the olive oil in a large skillet; when oil is hot add the diced pancetta. Sauté on medium heat until the pancetta has rendered most of its fat and is red in color. Remove the pancetta from the pan and onto paper towels, leaving the oil in the pan.
  2. Add the sliced leek to the pan, followed by the Brussels sprouts. Cook on medium heat until the edges of the sprouts are golden brown (about 20 minutes); stir occasionally and be careful not to burn the leek. Then, add salt and pepper along with the garlic and cook for 1 or 2 minutes more, until the garlic is fragrant. Drizzle in the balsamic vinegar and tangerine juice, stirring to incorporate. Once the juices are soaked up, add the tarragon and the remaining tablespoon of olive oil.
  3. Serve warm.

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