Keto Zesty Sprouts with Pancetta
⏱ Prep: 6 min🍳 Cook: 14 min✅ Ready: 20 min
156
Calories
4.3g
Net Carbs
6.2g
Protein
12.5g
Fat
⏱ Prep: 6 min🔥 Cook: 14 min⏰ Ready: 20 min
How to Make It
Step 1
Remove the outer leaves from the Brussels sprouts and discard, then rinse the sprouts. Add to a pan of boiling water and bring to a simmer for 8 minutes until tender. Drain completely.
Step 2
Whilst the sprouts are cooking, thinly slice the red onion, and crush the garlic. Heat the olive oil in a skillet over a medium heat. Add the onion, garlic, pancetta, lemon zest and thyme leaves and cook for 3-4 minutes until the onion is tender and the pancetta starts to brown.
Step 3
Slice the cooked sprouts in half and add to the skillet, stir well to combine.
Step 4
Cook for a further 5-6 minutes until the sprouts are golden and the pancetta is cooked through.
Ingredients
- Brussels Sprouts, Raw – 9 ounce
- Diced Pancetta by Waitrose – 3 ounce
- Thyme, Fresh – 2 teaspoon, chopped
- Olive Oil – 1-½ tablespoon
- Garlic – 1 clove
- Lemon Peel Or Zest Raw – 1 tsp
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
- Red Onion – ¼ medium – 2 1/2″ diameter