Lemon Brussels Sprouts with Pancetta and Thyme

Name: Lemon Brussels Sprouts with Pancetta and Thyme
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 4 ounces (about ½ cup) pancetta ((diced)); 1 tablespoon extra virgin olive oil; ½ cup finely diced carrot; ⅓ cup minced shallot; ⅛ teaspoon crushed red pepper; 2 pounds brussels sprouts ((trimmed and cut lengthwise through the core into ¼-inch-thick slices)); kosher salt and freshly ground black pepper; One 14.5-ounce can low-sodium chicken broth; 1 bushy sprig fresh thyme; 2 tablespoons chopped oil packed sun dried tomato; 1 tablespoon unsalted butter; 1 teaspoon lightly packed finely grated lemon zest

Fabulous way to make brussels sprouts!

⏱️ 31 min 🔪 Prep: 15 min 🔥 Cook: 16 min 📊 Medium 👁️ 1 views

👨‍🍳 Start Cooking

Lemon Brussels Sprouts with Pancetta and Thyme

Foto: RecipeGirl

Ingredients

6 servings

4 ounces (about ½ cup) pancetta ((diced))
1 tablespoon extra virgin olive oil
½ cup finely diced carrot
⅓ cup minced shallot
⅛ teaspoon crushed red pepper
2 pounds brussels sprouts ((trimmed and cut lengthwise through the core into ¼-inch-thick slices))
kosher salt and freshly ground black pepper
One 14.5-ounce can low-sodium chicken broth
1 bushy sprig fresh thyme
2 tablespoons chopped oil packed sun dried tomato
1 tablespoon unsalted butter
1 teaspoon lightly packed finely grated lemon zest

Steps

In a 12-inch skillet over medium-high heat, cook the pancetta in the olive oil, stirring frequently, until the pancetta has rendered much of its fat and is nicely browned, 4 to 5 minutes. Increase heat to medium-high, stir in the carrot, shallot, and red pepper flakes and cook to soften the vegetables, 1 to 2 minutes. Add the sprouts, season lightly with salt and pepper, stir to coat with the fat, and cook, stirring, until the sprouts wilt slightly and a few brown lightly, 2 to 3 minutes.
Add the broth and thyme, cover with the lid slightly ajar, and adjust the heat to a lively simmer. Cook the sprouts until they're just barely tender, 4 to 6 minutes. Remove the lid, increase the heat to medium-high and cook, stirring frequently, until all the liquid has evaporated and the sprouts are quite tender (but not mushy), about 3 minutes. Off the heat, gently stir in the sun-dried tomato, butter and lemon zest. Season to taste with salt and pepper.

Nutrition Facts (per serving)

Macronutrients

Calories21711% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 2.400

Per Serving Rp 400/serving

🏠 Save ~Rp 4.800 compared to buying!

📋 Price Breakdown (8% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
	4 ounces	-	-
extra virgin olive oil	1 tablespoon	-	-
finely diced carrot	0.5 cup	-	-
minced shallot	0.333 cup	-	-
⅛ teaspoon crushed red pepper	-	-	-
brussels sprouts	2 pounds	-	-
kosher salt and freshly ground black pepper	-	-	-
One 14.5-ounce can low-sodium chicken broth	-	-	-
bushy sprig fresh thyme	1	-	-
chopped oil packed sun dried tomato	2 tablespoons	Rp 12.000/kg	Rp 2.400
unsalted butter	1 tablespoon	-	-
lightly packed finely grated lemon zest	1 teaspoon	-	-