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prep time
6 min
cook time
14 min
ready time
20 min
Keto Zesty Sprouts with Pancetta
These tender sprouts are cooked with juicy pancetta cubes, a hint of lemon zest, aromatic fresh thyme, garlic and onion.
These are a great side option for Sunday dinner served with roasted chicken or pork.
Net Carbs
4.3 g
Fiber
2.9 g
Total Carbs
7 g
Protein
6.2 g
Fats
12.5 g
156 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 4
20 min
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.
