(see recipe) or bottled vinaigrette
1. Place the Brussels sprouts in a large pot of salted boiling water. Cook until the sprouts are tender, about 5 minutes. Plunge the sprouts into ice water, drain and cut each sprout in half.
2. Cook the diced pancetta in a skillet over medium heat until it begins to brown, about 4 minutes.
3. Add the sprouts and season with salt and pepper.
4. Remove from heat, add the vinaigrette and serve.
Serving Size: about 1/2 cup
Number of Servings: 4
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin