Brussels sprouts with pancetta and sage

20 4 servings


245 Kcal
17.9g Fat
13.5g Carbs
7g Net Carbs
2.7g Sugars
9.8g Protein


  • 450g or 1lb of Brussels sprouts
  • 150g or 5.3oz of pancetta / lardons / bacon
  • 1/8 cup or 30ml of white wine (optional)
  • 5 sage leaves
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper


  1. Put a large pot of water to boil and blanch the Brussels sprouts in boiling water for 3 minutes. Drain them out and rinse them with cold water.
  2. In a large skillet, cook the pancetta over medium heat. After a couple of minutes add the sage leaves. Cook for another 3 minutes and add the Brussels sprouts, salt, and pepper to taste.
  3. Cooking for a couple of minutes and add the white wine. Increase the heat to high and cook for a further 5 minutes. It’s ready!


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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