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Brussels Sprouts with Pancetta and Lemon https://www.metro.ca/userfiles/image/recipes/choux-bruxelles-pancetta-citron-5735.jpg PT15M PT06M PT21M
Slice Brussels sprouts into thin ribbons, discarding tough stem pieces. Bring a large pot of salted water to a boil. Blanch Brussels sprouts until tender crisp, about 2 minutes. Drain thoroughly. Melt butter over medium heat in a large skillet. Add minced shallots and cook until softened and beginning to brown. Add Brussels sprouts, pancetta and lemon zest, tossing to coat evenly. Season to taste with salt and pepper.
6
1/2 lb (225 g) brussels sprouts 1/4 cup (60 mL) butter or olive oil 1/2 cup (125 mL) minced shallots slices crisp pancetta, crumbled 1 tsp. (5 mL) finely grated lemon zest Salt and pepper to taste
Brussels Sprouts with Pancetta and Lemon

Brussels Sprouts with Pancetta and Lemon

Rate this recipe
8 Votes
  • Gluten-free
6
servings
0:15
Preparation
0:06
COOKING
0:21
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 lb
    (225 g)
    brussels sprouts
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    BRUSSELS SPROUTS

    $2.99 /lb

    PRODUCT OF CANADA, CANADA No. 1 GRADE 6.59/kg

  • 1/4 cup
    (60 mL)
    butter or olive oil
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES GARLIC BUTTER 125 g or SELECTION DIPS 450 g

    IRRESISTIBLES GARLIC BUTTER 125 g or SELECTION DIPS 450 g

    2 for $4.00

    SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    minced shallots

  • slices crisp pancetta, crumbled
  • 1 tsp.
    (5 mL)
    finely grated lemon zest
    You might like:

    Flyer Deal  (1)
    LEMONS 2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA CLEMENTINES 2 lb PRODUCT OF ARGENTINA

    LEMONS 2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA CLEMENTINES 2 lb PRODUCT OF ARGENTINA

    $3.99 ea.


  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Slice Brussels sprouts into thin ribbons, discarding tough stem pieces.

Bring a large pot of salted water to a boil. Blanch Brussels sprouts until tender crisp, about 2 minutes.

Drain thoroughly.

Melt butter over medium heat in a large skillet.

Add minced shallots and cook until softened and beginning to brown.

Add Brussels sprouts, pancetta and lemon zest, tossing to coat evenly.

Season to taste with salt and pepper.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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