Brussels Sprouts with Pancetta
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 lb fresh Brussels sprout, trimmed
- 2 tablespoons olive oil
- 3 ounces paper-thin slices pancetta, coarsely chopped
- 2 cloves garlic, minced
- salt & freshly ground black pepper
- 3⁄4 cup low sodium chicken broth
directions
- Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes.
- Drain.
- Meanwhile, heat the oil in a heavy large skillet over medium heat.
- Add the pancetta and saute until beginning to crisp, about 3 minutes.
- Add the garlic and saute until pale golden, about 2 minutes.
- Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes.
- Season with salt and pepper, to taste.
- Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes.
- Serve.
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Reviews
-
I made this last Thanksgiving and just did a search to make them again this year. I actually cannot wait. My husband insisted that he didn't like brussel sprouts and was disappointed that this was one of the our veggies on a holiday. This year, he asked if I would be making those brussel sprouts again. I used homemade veggie stock instead of chicken broth, but skipped the salt. I also made a double batch and enjoyed the leftovers. I don't know if I would ever use another recipe for brussel sprouts!
RECIPE SUBMITTED BY
LeahG
United States