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.
SERVES: 4 (SIDE); Calories: 189; Total Fat: 14 grams; Saturated Fat: 3 grams; Protein: 8 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4 grams; Cholesterol: 19 milligrams; Sodium: 580 milligrams
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By becks_1973
PA
on December 04, 2012
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I make this for Thanksgiving every year and they are a huge hit. If my son would eat them, I would make them more often! I do substitute bacon for the pancetta though.
By acevedo0724
Las Vegas, NV
on April 16, 2012
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Very easy and delicious...new family favorite.
By paloalto88
on February 21, 2012
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Simple dish with solid flavors. Serving size was on the smaller side but would be a great side dish.
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