1 Video | Photo: Brussels Sprouts with Pancetta Recipe
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.
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By Maria Clark
Bayside, NY
on January 02, 2012
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I made this as one of the sides to the lamb chops for Christmas. The recipe as is, is ok, but I tweaked it a bit and added onions and chopped glazed walnuts to the sprouts and delicious! Even my son ate them. Or try pistacios instead of walnuts.
Add a dollop of creme fraiche right before serving and it is a memorable side.
By schnoomom
Fairway, KS
on December 31, 2011
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A Huge hit at Thanksgiving, I plan to make them for New Year's. I didn't have pancetta on hand so I used thick cut bacon which was a nice chunkier option..
By tryinnot2burnit
chicago, IL
on December 27, 2011
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Served at Christmas Dinner...everyone raved.
I bought a block of pancetta and cubed as I have seen it done in other cooking. It seemed to be a better options as we had baby brussel sprouts from our organic farmer. Also used low-sodium broth.
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