Liven up Xmas dinner and learn to love your veggies with our Brussels Sprouts with Pancetta recipe.

 

Ingredients (makes 4 servings):

  • 1kg Brussels sprouts (trimmed)
  • 200g pancetta (cut into small pieces)
  • 1 tbsp. extra-virgin olive oil
  • 1 red onion (diced)
  • 4 sprigs thyme
  • ½ pomegranates seeds (optional)              
  • 2 teaspoons lemon juice
  • Salt and pepper to taste 

 

Directions:

  • Bring a large pot of water to a boil. Cut the Brussels sprouts in half; Cook until barely tender, 3 to 5 minutes. Drain.
  • Meanwhile, cook pancetta in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel.
  • Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 2 minutes. Stir in thyme sprigs, salt and pepper.
  • Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes.
  • Add the pancetta, lemon juice and pomegranate if using, and toss.

 

Nutritional Information:

  • Calories: 323
  • Protein: 20g
  • Carbs: 12g
  • Fat: 20g

 

 

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