Brussels Sprouts With Pancetta

READY IN: 41mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a big skillet, cook the pancetta in heated oil over medium-heat, turning occasionally, until crisp and brown (about 5 minutes).
  • Add in the shallots; stir/saute for 1 minute or until softened.
  • Stir in the Brussels sprouts.
  • Add in the broth; season with salt and pepper.
  • Cover and lower heat to medium-low.
  • Simmer for about 20 minutes or until sprouts are tender when pierced with the tip of a small, sharp knife.
  • If any broth remains, increase heat to medium-high and cook until broth evaporates.
  • Serve hot.
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