Brussels Sprouts with Pancetta


submitted by emimorgan {13 Recipes}


 2  Comments Add your Comment

  • Prep Time:
    15 Mins
  • Cook Time:
    20 Mins
  • Total Prep + Cook Time:
    35 Mins
  • Level:
Brussels Sprouts with Pancetta

Makes: 4 servings

Description: Adding pancetta to brussels sprouts can turn even the most avid vegetable hater into a convert.

2 TBSP  Extra virgin olive oil
6 oz  Pancetta, chopped
1 1/2 lbs  Brussels sprouts, trimmed and halved
1 3/4 cups  chicken broth
To taste  Ground pepper
To taste  Kosher salt

Instructions: Heat the olive oil in a large skillet for 3 to 4 minutes. Add the pancetta. Cook over medium heat until pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.

Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.

Recent Comments

  • Author image By itqtpie
    Feb 08, 2012   Edit

    It was a great idea, but too salty. what I did the next time was use garlic and olive oil and panchetta and pan sear then just add some water to steam. No chicken stock is needed or salt for that matter.

  • Author image By alacriti_tester
    Oct 18, 2011   Edit

    looks good...

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