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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of well-salted water to a boil over high heat. | 2. Trim the base of the sprouts and cut an "X" in each to help the sprouts cook faster. | 3. Boil until just tender, about 5 minutes; test by piercing with a knife. | 4. Drain and cool quickly under cold running water. | 5. Pat dry, then cut the sprouts into halves and slice thinly. | 6. Heat the olive oil, pancetta, garlic and pepper flakes in a large skillet over moderate heat. | 7. When the garlic is fragrant and the pancetta just begins to crisp, add the brussels sprouts and the caraway seeds. | 8. Stir until heated through. | 9. Season to taste with salt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brussels sprout	1	lb		195.045	40.5966	15.3314	1.3608
extra virgin olive oil	1 1/2	1/2		50.4333	0.0	11.22	0.2833
pancetta	2	ounces	minced	50.4333	0.0	11.22	0.2833
garlic clove	1		minced	-	-	-	-
red pepper flake	1	pinch	crushed	50.4333	0.0	11.22	0.2833
caraway seed	1/2	teaspoon	ground	3.4965	0.524	0.2076	0.1532
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.