Brussels Sprouts with Pancetta
Serves:
4
Prep Time:
Cook Time:
Total Time:
This recipe adds a bit of an Italian twist to Brussels sprouts, cooking them with pancetta.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 pound | fresh brussels sprouts, trimmed |
| 2 tablespoons | olive oil |
| 3 ounces | paper-thin slices pancetta, coarsely chopped |
| 2 | garlic cloves, minced |
| salt and freshly ground black pepper | |
| 3/4 cup | low-salt 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.
Source: foodnetwork.com
